You will need
Cut through the fat layer of each chop twice, to prevent curling.
Season and oil both sides lightly with Rosemary & Olive Seasoning and olive oil. Preheat the grill for later.
Sear the oiled chops briefly on one side only in a heavy cast iron griddle pan or an ovenproof frying pan.
Turn chops over. Remove pan from the heat.
Spread Sun-dried Tomato Pesto over the uncooked side. Mix the cheese with breadcrumbs. Sprinkle over the chops.
Flash under the grill until the cheese is golden brown and bubbly. Serve.