Step 1

Preheat oven to 200°C. Line a baking tray with baking paper. Cut a large slit in the thickest part of each pork chop (don’t cut all the way through). Divide the pesto and edam among the slits. Heat a large non-stick frying pan over medium-high heat. Cook the pork for 2 mins each side or until browned. Transfer pork to the lined tray. Bake for 8-10 mins or until the pork is just cooked through.

Step 2

Meanwhile, place the potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 10 mins or until the potato is tender. Refresh under cold water. Drain.

Step 3

Prepare the salad in a large bowl following packet directions. Slice the potato and add to the salad mixture in the bowl. Gently toss until just combined. Divide the pork and salad among serving plates. Season.