Method

1. For the compote put olive oil in a heavy based pot and fry the shallots with some salt and pepper then sweat for 3 minutes

2. Add the garlic and tomatoes to the pot and sweat for a further 3 minutes

3. Put a lid on the pot and cook for a 6-8 minutes, then remove the lid and continue cooking for around 10 minutes until the liquid is reduced

4. Heat a large frying pan over a medium heat and pour in olive oil into the hot pan

5. Season chops with salt and pepper and put fry for 2-3 mins both sides

6. Remove from pan, place in a gratin dish

7. Add olives and basil to the compote

8. Spread compote over each chop

9. Place slice of cheese over the compote

10. Place under a hot grill until cheese is melted