Easy Saturday Supper
Pork Chop with pesto, vine tomato and Emmental, salt buttered potatoes and leaves
Rub your pork chop with olive oil, place on tray and grill on all sides for four minutes.
Take away from grill, brush with pesto, layer with slices of vine tomato after which the Emmental cheese.
Return to the grill till the cheese has melted and colored, grind executed black pepper over the new cheese.
Boil some child salad potatoes and toss in butter and sea salt.
Serve each with inexperienced leaves