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In a blender, mix the pistachios, parmesan, garlic clove, basil leaves, with a little salt and pepper. Add olive oil to rosemary to make a paste. Cover the chops with this pesto.
In a Dutch oven, cook the potatoes in the butter until tender, add the fleur de sel.
In a skillet, cook the chops 3 to 4 minutes on each side.
Serve immediately, accompanied by buttered potatoes.
