Bacon Wrapped Pork Chops With Baby Potatoes In Olive Pesto

1. 1

   Wrap 1 strip of bacon around the outside of each pork chop, securing each with a toothpick.

2. 2

   Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Cook pork chops, in batches, until browned on both sides and cooked to your liking. Remove toothpicks, cover pork chops and let rest for 5 mins.

3. 3

   Meanwhile, add tomatoes to pan, cut-side down, and cook until soft. Boil, steam or microwave potatoes until tender then drain.

4. 4

   Blend or process remaining oil with basil, lemon juice and buttermilk until smooth. Add olives and pine nuts and process until just combined. Transfer to a large bowl. Add potatoes and toss to combine.

5. 5

   Divide potatoes, pork chops and tomatoes between serving plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.