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Sheet Pan Pesto Pork Chops, Tomatoes & Asparagus
Prep: 10 minutes plus standing
Roast/Broil: 20 minutes • Serves: 4
1/2 cup PICS basil pesto plus additional for serving (optional)
1 bunch asparagus, ends trimmed and halved crosswise
1/2 (24-ounce) package cherry tomatoes
4 garlic cloves, finely chopped
3 tablespoons PICS olive oil
1/2 teaspoon PICS kosher salt
1/2 teaspoon PICS ground black pepper
2 lemons, cut into wedges
1.Place oven rack 4 to 5 inches from broiler. Preheat oven to 425°; line rimmed baking pan with parchment paper. Place pork chops in center of prepared pan; rub all sides with pesto and roast 10 minutes.
2.In large bowl, toss asparagus, tomatoes, garlic, oil, salt and pepper; spread on pan around pork chops. Roast pork and asparagus mixture 5 minutes. Turn broiler to high; broil pork and asparagus mixture 5 minutes or until internal temperature of pork reaches 140° and asparagus is tender. Transfer pork to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Makes 4 pork chops and about 5 cups asparagus mixture.
3.Serve pork chops over asparagus mixture garnished with lemon wedges along with pesto, if desired.
Approximate nutritional values per serving (1 pork chop, 1-1/4 cups asparagus mixture):
492 Calories, 33g Fat (7g Saturated), 113mg Cholesterol, 736mg Sodium,
8g Carbohydrates, 3g Fiber, 3g Sugars, 0g Added Sugars, 40g Protein