Recipe of the season

Bacon wrapped loin chops with baby potatoes in olive pesto

preparation time: 20 minutes
cooking time: 20 minutes
serves: 4
 

ingredients

• 8 loin chops (800g)
• 4 bacon rashers (280g), rind removed, halved lengthways
• 1/3 cup (80ml) olive oil
• 4 medium egg tomatoes (300g), halved
• 1 cup firmly packed fresh basil leaves
• 1 tablespoon lemon juice
• ¼ cup (60ml) buttermilk
• ½ cup (60g) seeded green olives
• ¼ cup (40g) toasted pine nut

method

1. Wrap each chop around the outside with one strip of the bacon; use a toothpick to secure

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 for 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 a large bowl; toss gently to combine. Divide potato, chops and tomato among serving plates. Optional extra is to serve with a tomato chutney or relish