Pork chops with thyme, lemon and pesto

Pick the thyme leaves from the stems.

Season the pork chops with salt and pepper.

Heat the olive oil in a large frying pan over a medium-high heat.

Add the pork chops and cook for 4-5 minutes on each side, until golden brown and cooked through.

Meanwhile, make the pesto.

Toast the pine nuts in a dry frying pan for a few minutes, until golden brown.

Bash the garlic and pine nuts in a pestle and mortar, then add the basil and Parmesan cheese.

Gradually add the olive oil, mixing until you have a smooth pesto.

Make the lemon dressing.

Zest and juice the lemons.

Serve the pork chops with the pesto and lemon dressing.