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1
Combine coriander, rosemary and lemon, and rub on both sides of pork.
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2
Refrigerate chops.
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3
Place potatoes in saucepan with water to cover by one inch.
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4
Add bay leaf, garlic and large pinch salt.
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5
Bring to a simmer, and cook until tender, about 20 minutes.
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6
Drain, discarding bay leaf and garlic, and dice potatoes.
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7
Place in serving bowl.
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8
Place 1 tablespoon oil in small skillet.
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9
Add bacon, and cook until crisp.
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10
Drain onto paper towel, leaving fat in pan.
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11
Add onion to pan, and saute over medium heat until translucent.
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12
Place bacon and onion in small bowl.
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13
Add mustard, vinegar and 1/4 cup oil.
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14
Mix, season with salt and pepper, pour over potatoes, and fold gently.
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15
Fold in dill.
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16
Set aside.
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17
Season pork with salt and pepper.
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18
Heat heavy skillet just large enough to hold pork without crowding.
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19
Add remaining olive oil, and cook pork over medium heat about 4 minutes per side, until browned.
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20
Meat should be slightly pink.
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21
Transfer pork to serving platter.
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22
Blot fat from pan with paper towel.
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23
Add wine, and cook a few minutes, stirring and scraping bottom of pan, until wine just films pan.
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24
Add any juices from platter with pork.
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25
Whisk in butter bit by bit.
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26
Check seasoning.
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27
Spoon sauce over pork, and serve with potato salad.
