Servings: 4  |  Prep time: 5 mins (meat to stand for 20 mins)  |  Cook time: 20 min

Nutritional information: (average serve)

  • Calories: 332
  • Protein: 25g
  • Carbs: 4g
  • Fat total: 24g | Sat fat: 5g


4 bone-in pork chops (about 1-inch thick each)

3 tablespoons extra virgin olive oil, divided

1 teaspoon kosher or sea salt, divided

1 teaspoon black pepper, divided

450g asparagus, woody bottoms removed

1 cup cherry tomatoes

1/4 cup pesto clean eating, store bought or homemade

1/4 cup basil leaves for garnish, optional


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.

Step 2

Oil the grate of a grill and set to medium heat. Add chops and grill for 20 minutes, flipping halfway through.

Step 3

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.

Step 4

Thread cherry tomatoes onto skewers and drizzle with 1/2 tablespoon oil and sprinkle with 1/4 teaspoon of salt and pepper.

Step 5

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.

Step 6

Cover veggies until ready to serve. Tomatoes may be served on skewers or removed from skewers.

Step 7

Serve asparagus and tomatoes alongside pork chops and drizzle with pesto. Enjoy!