Melt the butter in your largest non-stick pan or wok over high heat. Once foaming, add the diced red pepper, courgette and aubergine and toss to coat in the butter. Stir continuously for 6-7 minutes until the vegetables start to soften and caramelise. Season with salt and pepper, then add the tomatoes, garlic and dried tarragon and continue to cook for 2-3 more minutes. Next, add the ketchup and a small dash of water, then reduce the heat to medium low. Leave to simmer for 15 minutes, stirring occasionally. Just before serving, stir through all the chopped fresh herbs.

Meanwhile, brush the pork chops lightly with a little olive oil and season with salt and pepper. Heat a griddle pan over high heat. Once smoking hot, cook the chops until visibly charred on all sides, approx. 6-8 minutes depending on how thick they are. You may need to cook them in batches, in which case you can leave the cooked ones in a warm oven (100°C, fan-assisted) until all the chops are done. Alternatively, pop them in the air-fryer (air-fryer setting, 200°C for 10-12 minutes) or grill them on the BBQ, if it's sunny out!

Serve the deliciously fatty pork chops with the herby veg for an easy, colourful midweek meal!