Post the fish-fiasco I really needed something to pep up the palate. And this recipe is a little bit special because I turned to a brand new BHG cookbook.
Who remembers that book? My mum had one and still uses it. Even as a child I remember carefully looking at it with her and us choosing a special recipe for a special occasion. Her book now looks worn and splattered with oil, chocolate, tomato paste and lots of love. Mine on the other hand is pristine. I just received a copy as a present and could not wait for the first opportunity to cook from it (thank you SR and CCR for the red plaid memories).
So this is my take on Pesto Stuffed Pork Chops-
To coat the chops smash a glove of garlic, add a good pinch of salt and sugar and mix with the remaining pesto. Let the chops sit in the mix for about 20 minutes. Fry in a hot pan, 4 minutes a side.
Rest for 5 minutes (the chops and yourself, preferably with a glass of red) before serving with crunchy oven-roasted potatoes and a sprig of fresh rosemary.
Sorry fish, but this pork was loved on my fork. Enjoy! Dee x