Easy Peasy Dinners

Sheet Pan Pesto Pork Chops, Tomatoes & Asparagus

Name: Sheet Pan Pesto Pork Chops, Tomatoes & Asparagus
Prep time: 10 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 4 Bone-in center-cut pork chops; ½ cup Basil pesto; 1 bunch Asparagus, ends trimmed and halved; 12 ounces Cherry tomatoes; 4 Garlic cloves, finely chopped; 3 tablespoons Olive oil; ½ teaspoon Kosher salt; ½ teaspoon Ground black pepper; 2 Lemons, cut in wedges

Pesto-rubbed chops, roasted veg, one pan.

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Prep10 min

Roast20 min

Serves4

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Sheet Pan Pesto Pork Chops, Tomatoes & Asparagus

Pesto is a marinade, a sauce, and a shortcut all at once. Rub it on the chops, roast everything on one pan, and finish under the broiler for the char.

Ingredients

Set servings and the amounts update themselves. This is the only ingredient list on the page.

4 servings or type

4 Bone-in center-cut pork chops

½ cup Basil pesto

1 bunch Asparagus, ends trimmed and halved

12 ounces Cherry tomatoes

4 Garlic cloves, finely chopped

3 tablespoons Olive oil

½ teaspoon Kosher salt

½ teaspoon Ground black pepper

2 Lemons, cut in wedges

Steps

Set an oven rack 4 to 5 inches from the broiler and heat to 425°F. Line a rimmed baking pan with parchment. Rub the chops all over with pesto, set them in the center, and roast 10 minutes.
Toss the asparagus, tomatoes, garlic, oil, salt, and pepper; spread around the chops. Roast 5 minutes.
Broil on high 5 minutes until the pork reaches 140°F and the asparagus is tender. Rest the chops tented in foil 10 minutes (they will rise to 145°F).
Serve the chops over the vegetables with lemon wedges and extra pesto.

Tip: See bone-in chops on sale? Buy for two meals, cook one tonight, and freeze the rest. Future you says thanks.

Sheet Pan Pesto Pork Chops, Tomatoes & Asparagus

Ingredients

Steps

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