1 garlic clove, crushed
1 tsp fresh thyme leaves, chopped
600 g pork chops
0 Salt and black pepper
450 g cherry tomatoes
0 Baked or barbecued potatoes
1 Heat a barbecue or grill pan to a medium-high heat. Combine the butter, garlic and thyme in a small bowl.
2 Season the pork with half a teaspoon each of salt and pepper and cook for 4-5 minutes per side until cooked through.
3 Add the cherry tomatoes to a piece of aluminium foil, season with salt and pepper and seal over the edges to form a pouch. Add to the barbecue and cook, shaking occasionally, for eight minutes.
4 Top the warm pork chops with the garlic butter just before serving alongside the tomatoes and potatoes.