Pesto Pork Chops with Asparagus and Tomatoes


  • 8 Meyer Heritage Duroc Pork Boneless Chops
  • 1 tbsp Olive oil
  • 1 lb Fresh asparagus (trimmed)
  • 1 lb Baby tomatoes
  • Salt and pepper to taste
  • 2 cups Fresh basil leaves (firmly packed)
  • 1 tbsp Parmesan cheese (shredded)
  • 2 tbsps Pine nuts
  • 1 clove Garlic
  • 1/4 cup Olive oil
  • Salt and pepper to taste


If you love basil pesto, you're going to absolutely love this recipe.  It features juicy pork chops, asparagus, and tomatoes topped with a fresh, homemade pesto.  It's fresh and healthy, perfect for dinnertime any night of the week.
Not only that, but this is a quick meal to make.  You an even double the pesto recipe and freeze it.  That way, it can be used later on pasta or vegetables.  Serve this up with some freshly cooked spaghetti and you've got the perfect dinner.


1. In a small food processor or large mortar and pestle, grind together the basil, Parmesan cheese, pine nuts, and garlic.  Slowly drizzle in the olive oil while grinding until fully incorporated.  Season with salt and pepper to taste.
2. Place a large skillet over medium heat.  Season the pork chops with salt and pepper to taste.  Add ½ tablespoon of vegetable oil to the pan followed by 4 of the pork chops.  Cook on both sides until seared and cooked through, about 7 minutes per side.  Transfer to a large platter and repeat with the remaining pork chops.
3. Add the tomatoes and asparagus to the pan and cook until the asparagus is slightly tender, about 5 minutes. 
4. Serve the pork chops with the asparagus and tomatoes.  Top with the pesto and enjoy.


Nutritional Analysis Per Serving

  • Calories: 354
  • Fat Content: 17g
  • Saturated Fat Content: 4g
  • Cholesterol Content: 123mg
  • Sodium Content: 373mg
  • Carbohydrate Content: 4g
  • Fiber Content: 2g
  • Sugar Content: 1g