Whether for a family meal or dinner party, this mouth-watering pork dinner will please the most discerning members of family.
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Ingredients
Method
1.Wrap each chop around the outside with one strip of the bacon; securing each with a toothpick.
2.Heat 1 tablespoon of the oil in large frying pan; cook chops, in batches, until browned both sides and cooked as desired. Remove toothpicks, cover chops; stand 5 minutes.
3.Meanwhile, cook tomato in same pan, cut-side down, until soft. Boil, steam or microwave potato until tender; drain.
4.Blend or process remaining oil with basil, juice and buttermilk until mixture forms a smooth paste. Add olives and pine nuts; process pesto until just combined.
5.Place potato and pesto in large bowl; toss gently to combine. Divide potato, chops and tomato among serving plates. Serve with tomato chutney, if desired.
Always press the trimmed basil leaves firmly into a measuring cup so that the proportion of the herb to the other pesto ingredients is correct: too little basil will give the paste a watery texture and a taste that’s more of olive than herb.
Note
