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
Ingredients:
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
Method
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!