Pork chops with thyme and pesto

Ingredients

550g pork chops, or regular chops

4 tbs pesto sauce (homemade* or bought)

For marinade:

¼ cup thyme, picked

1 tsp coarse sea salt

1 tsp black pepper

1 clove garlic

1 lemon, zest and juice

1 tbs olive oil

*For Pesto sauce:

2 cloves garlic

2 cups fresh basil, picked

1/3 cup pine nuts, lightly roasted

2/3 cup olive oil, divided

Salt and pepper to taste

½ cup Parmesan cheese, grated

Small squeeze of lemon juice (optional)

Preparation

Using a pestle and mortar pound, or very finely chop, the thyme with coarse sea salt (or very finely chop the leaves and mix them with regular sea salt).

When pulped, add the garlic and black pepper and pound again.

Stir in and combine the lemon juice and zest and the olive oil.

Smear the mixture over the chops and leave to marinate for at least 10 minutes.

Place the chops in a hot grill or frying-pan. Cook them for 4 minutes on each side at a medium high heat, until nicely charred and golden. Take care not to burn or overcook them.

Rest the chops for a few minutes, then spoon some pesto over them.

Serve with a salad with mashed potatoes or steamed rice or (like here) potato gnocchi.

Pesto sauce

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.

Add half of the olive oil and process until fully incorporated and smooth.

If using immediately, add all the remaining oil and pulse until smooth. Mix in the cheese. Season with salt and pepper and squeeze few drops of lemon juice (optional).