Pork chops with thyme, lemon & pesto

Lockdown it has given me a chance to pour over my old cook books some that I had not looked at in years! This recipe is from a very early Jamie Oliver book, who I still love. I think I have 7 or 8 of his cook books - he has 21 in total! A wonderful way to cook pork chops, the pesto and hint of lemon really elevates this dish. Enjoy.

Ingredients
Serves 4
1 handful of thyme, picked
salt and freshly ground pepper
1 clove of garlic
zest and juice of 1 lemon
1 Tbs. olive oil
4 two-rib pork loin chops, or regular chops
Fresh pesto

Method

Using a pestle and mortar pound, or very finely chop, the thyme with 1 tsp. of salt. When pulped, add the garlic and 1 tsp. of the black pepper and pound again. Stir in the lemon juice and zest and the olive oil. Smear the mixture over the chops and leave for at least 10 minutes.
Place the chops on a very hot griddle or in a hot frying pan. Try to get each side nicely charred and golden, but take care and don’t let them burn; if it looks as if they are getting too much colour, turn the heat down. They take about 8 minutes to cook at a medium high heat but it depends on how thick your chops are. Don’t overcook pork, it isn’t necessary and will only make the meat dry. Rest the chops for a few minutes, then spoon some pesto over them. Serve with a mixed salad and mashed or baked potatoes.