When you want to whip up something wholesome and delicious, look no further than this Grilled Pork Chops with Asparagus and Pesto recipe!
It’s the perfect example of a dish whose appearance is deceiving. Surprisingly enough, the protein-packed meal is actually super easy to create.
Ingredients
4 Pork Chops (bone-in, about 1-inch thick each)
1 tsp Kosher or Sea Salt (divided)
1 tsp Black Pepper (divided)
1 bunch Asparagus (woody bottoms removed)
1 cup Cherry Tomatoes
3 tbsp Extra-Virgin Olive Oil (divided)
1/4 cup Pesto (clean eating, store bought or homemade)
4 medium Bamboo Skewers (soaked for 20 minutes in warm water, or metal skewers)
1/4 cup Basil Leaves for garnish (optional)
Instructions
Rub pork chops with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt and pepper on both sides. Cover and allow to sit at room temperature for 20 minutes.
Oil the grate of a grill and set to medium heat. Add chops and grill for 20 minutes, flipping halfway through. Internal temperature taken with a meat thermometer should read 145 to 160 degrees.
Toss the asparagus in 1/2 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add alongside the pork chops, after the chops have cooked for 15 minutes.
Thread cherry tomatoes onto skewers and drizzle with 1/2 tablespoon oil and sprinkle with 1/4 teaspoon of salt and pepper.
Grill asparagus and tomatoes for about 5 minutes, until asparagus is slightly tender and tomato skins have blackened a bit in places. After removing pork chops from grill, allow to rest 5 minutes before serving.
Cover veggies until ready to serve. Tomatoes may be served on skewers or removed from skewers.
Serve asparagus and tomatoes alongside pork chops and drizzle with pesto.