Grilled Pork Chops with Asparagus and Pesto
Grilled Pork Chops with Asparagus and Pesto requires approximately 45 minutes from start to finish. This main course has 472 calories, 39g of protein, and 32g of fat per serving. This recipe serves 4. For $3.01 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe from Skinny Ms has 52 fans. A mixture of pesto, cherry tomatoes, basil leaves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Overall, this recipe earns an amazing spoonacular score of 90%. Users who liked this recipe also liked Grilled Pork Chops with Quinoa, Asparagus and Mushrooms, Grilled Jarlsberg with Shaved Asparagus and Arugula Pesto + Grilled Cheese Kit Giveaway!, and Pork Chops with Herb Pesto.
Servings: 4
Ingredients:
1 bunch asparagus, woody bottoms removed
4 medium bamboo skewers, soaked for 20 minutes in warm water, or metal skewers
1/4 cup basil leaves for garnish, optional
1 teaspoon black pepper, divided
4 (about 1-inch thick each) bone-in pork chops
1 cup cherry tomatoes
3 tablespoons extra-virgin olive oil, divided
1/4 cup clean eating pesto, store bought or homemade
1 teaspoon kosher or sea salt, divided
Equipment:
grill
kitchen thermometer
skewers
Cooking instruction summary:
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.Enjoy!
Step by step:
1. 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.
2. 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.
3. 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.
4. Serve asparagus and tomatoes alongside pork chops and drizzle with pesto.Enjoy!
Nutrition Information:
covered percent of daily need
