Bacon-Wrapped Pork Rolls with Egg Omelette and Pickles

Cut and tenderize the meat:
- Cut the pork loin into 8 steaks, each about 1 cm thick.
- Cover each steak with cling film and pound it with a meat mallet until as thin as possible.
- Season both sides of the meat with salt and black pepper.
Marinate the meat:
- Place the meat chops in a deep bowl.
- Add 2 tablespoons olive oil, 2 tablespoons Worcestershire sauce, and 1 tablespoon Italian seasoning.
- Mix well to ensure all pieces are evenly coated. Let the meat marinate while you prepare the filling.

Make the omelette:
- In a bowl, whisk 2 eggs with salt, black pepper, and 1 teaspoon lemon juice until well combined.
- Heat a small piece of butter in a frying pan over medium heat.
- Pour the egg mixture into the pan, spreading it evenly.
- Cook the omelette for 2 minutes on each side until set.
- Cut the omelette into 8 strips, equal to the number of meat chops.