Bacon Wrapped Pork Chops With Baby Potatoes In Olive Pesto - cooking recipe

Ingredients

8 (3.5 oz) pork loin chops
8 strips bacon
1/3 cup olive oil
4 None medium Roma tomatoes, halved
2 lb baby new potatoes, halved
1/4 cup fresh basil leaves
1 tbsp lemon juice
1/4 cup buttermilk
2 oz pitted green olives
1/3 cup toasted pine nuts

Preparation

Wrap 1 strip of bacon around the outside of each pork chop, securing each with a toothpick.
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.
Meanwhile, add tomatoes to pan, cut-side down, and cook until soft. Boil, steam or microwave potatoes until tender then drain.
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.
Divide potatoes, pork chops and tomatoes between serving plates.