Braised Rosemary Pork with Bacon

4 four ounce boneless pork chops
4 slices bacon
2 sprigs rosemary, finely chopped
2 tablespoons olive oil
1/4 cup chicken broth
salt and pepper

1. Season bacon with plenty of black pepper and wrap a slice around each pork chop, securing with a toothpick.
2. Press rosemary into both sides of the pork flesh, rub with olive oil and season with a sprinkle of salt.
3. Heat a large skillet over medium-high heat. Cook the outside of the pork chops to crisp the bacon, then brown both sides.
4. Add the chicken broth, cover and reduce heat to a simmer. Continue to cook until pork is cooked through to the center, about 20 minutes.

Makes 4 servings