Grilled Pork Chops with Asparagus and Pesto

• Meat

  • 4 1-inch thick each bone-in pork chops, thick bone-in

• Produce

  • 1 bunch Asparagus
  • 1/4 cup Basil, leaves
  • 1 cup Cherry tomatoes

• Condiments

  • 1/4 cup Clean eating pesto, store bought or homemade

• Baking & Spices

  • 1 tsp Black pepper
  • 1 tsp Kosher or sea salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Other

  • 4 Medium bamboo skewers, soaked for 20 minutes in warm water, or metal skewers

Found on skinnyms.com

Description

Ingredients

• 4 (about 1-inch thick each) bone-in pork chops
• 1 teaspoon kosher or sea salt, divided
• 1 teaspoon black pepper, divided
• 1 bunch asparagus, woody bottoms removed
• 1 cup cherry tomatoes
• 3 tablespoons extra-virgin olive oil, divided
• 1/4 cup clean eating pesto, 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

Directions

• 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!