Blend 2,5 cups of berries. Mash through a sieve, bring to boil, reduce the heat and cook down. Then add stirring cream.

Rub chops with pepper.

Heat butter and fry chops until done. Place the chops on plates, pour with prepared sauce and top with the remaining berries.

To prepare the garnish, cook carrot in double cooker for 12-15 minutes, then put on a platter.

Blend pineapple and mango until puree, mash through a sievein a pan, add sugar.

Mix starch with 1/4 cup of pineapple juice, add to the fruit mass. Cook over law heat until the mass thickens.

Pour the carrot with the sauce and serve at the moment.