Sheet Pan Pesto Pork Chops with Baby Potatoes
Sheet Pan Pesto Pork Chops are a simple and healthy weeknight dinner that’s made in 30 minutes. This balanced meal features fresh pork smothered in flavorful pesto, baby potatoes, and spring vegetables for a bright burst of flavor in every bite!
Ingredients
Scale
For the Spinach Basil Pesto:
- 3 cups fresh basil, loosely packed
- 3 cups baby spinach, loosely packed
- 2 cloves garlic, peeled
- 2 ½ tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For the Sheet Pan Pork Chops:
- 1 pound baby potatoes, quartered
- 10 ounces green beans, trimmed (approximately 3 cups)
- 1 pound asparagus, ends trimmed and cut in half (approximately 3 cups)
- 1 small red onion, sliced (approximately 1 cup)
- 1 ½ tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 pork chops, 1-inch thick
Instructions
To make pesto:
- In a food processor or blender pulse together basil, spinach, garlic, olive oil, salt and pepper until a paste-like consistency forms. You may need to pause to scrape down the sides of the food processor.
- Use immediately or store in a covered airtight container in the fridge for up to one week.
To make the Sheet Pan Pesto Pork Chops:
- Preheat oven to 400ºF. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl toss together baby potatoes, asparagus, green beans, red onion, olive oil, salt and pepper. Distribute the baby potatoes and vegetables on the baking sheet.
- Brush pesto on both sides of the pork chops. You will have leftover pesto for a second brushing after cooking.
- Make room for the pork chops on the baking sheet and bake for 20 minutes. Remove the sheet pan from the oven and brush with additional pesto. Return to the oven for an addition 2-3 minutes, or until the internal temperature reaches at least 145ºF. Serve warm and enjoy!
Find it online: https://chelseyamernutrition.com/pesto-pork-chops/