Pork Steaks with Warm Tomato Salsa, served with Orzo, Feta and Basil

First, make the salsa – fry a chopped banana shallot until starting to soften, then add a couple of chopped clove of garlic,
together with 3–4 skinned and chopped tomatoes. Tip in a splash of dry vermouth, bring to a boil and simmer for 10 minutes
or so, until the tomatoes are starting to break down to form a thick sauce. Stir in some chopped basil and set aside and keep warm.
Cook some orzo according to the packet directions, and when cooked, stir in chopped feta and more chopped basil. Keep warm while
you finish cooking the pork steaks. Season the pork with a little salt and freshly-ground black pepper and fry in hot olive oil for
3-4 minutes each side, until nicely golden and cooked through. Serve garnished with the warm tomato salsa alongside the cheesy orzo.