Prepare the marinade by mixing groundnut oil, lime juice, chopped red chillies, crushed garlic cloves, and grated ginger in a shallow bowl.

Place the pork chops in the marinade, ensuring they are well-coated.

Cover the bowl and marinate the chops in the refrigerator for at least 2 hours, turning occasionally.

Peel the mangoes and cut the cheeks from each side of the stones. Remove any remaining flesh from the stones and slice into strips.

Cut the mango cheeks into wedges about the thickness of a pound coin and toss with lime zest and juice.

Heat groundnut oil in a frying pan and add grated garlic and ginger.

Cook over medium-low heat until fragrant and cooked.

Remove from heat and stir in wholegrain mustard, then combine this mixture with the mangoes.

Gently stir in sugar, salt, pepper, shredded chillies, and chopped coriander.

Heat a frying pan until very hot and remove the chops from the marinade, scraping off excess marinade back into the bowl.

Season the chops.

Cook the chops over high heat for about 3 minutes per side, until browned.

Reduce the heat to low and continue cooking until cooked through, about 10 minutes, ensuring no pink juices remain when pierced.

Near the end of cooking, add the reserved marinade to the pan and let it glaze the pork chops.

Serve the chops with the ginger and mango relish.