Grilled Pork Chops with Asparagus and Pesto

5 from 8 votes

It's the perfect summertime meal.

grilled pork chops with asparagus and pesto

When you want to whip up something wholesome and delicious, look no further than this Grilled Pork Chops with Asparagus and Pesto recipe! It’s the perfect example of a dish whose appearance is deceiving. Surprisingly enough, the protein-packed meal is actually super easy to create.

Juicy, flavorful pork chops are coated in olive oil and grilled to perfection. Colorful cherry tomatoes threaded onto skewers team up with tender asparagus. These tasty veggies join in on the grilling fun. The bright tomatoes contrast beautifully with the emerald asparagus, contributing to the dish’s eye-catching presentation.

These clean, feel-good ingredients are topped with uber-nutritious pesto (we recommend this mouthwatering Basil Spinach Pesto recipe!). It’s the perfect finishing touch to a summertime meal.

5 from 8 votes

Grilled Pork Chops with Asparagus and Pesto

This scrumptious meal looks and tastes like you ordered from a fancy restaurant.
Yield 4 people
Serving Size 0.25 of recipe
Course Dinner
Cuisine Universal
Author SkinnyMs.


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


  • 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!

Nutrition Information

Serving: 0.25of recipe | Calories: 332kcal | Carbohydrates: 4g | Protein: 25g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 78mg | Sodium: 647mg | Fiber: 2g | Sugar: 2g |
SmartPoints (Freestyle): 10
Keywords Gluten-Free, Low-Carb, Paleo

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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  1. This was sooooo good!! Hubby approved! I modified the recipe a bit by baking in the oven at 425 for 10 minutes. Everything came out perfect!!!!! It was delicious and satisfying, I’m definitely adding it to my recipe book 🙂5 stars

  2. Thanks for sharing the recipe it was fantastic my wife and I enjoyed it. The only substitution was to switch out the pesto for chimichurri it added another dimension to the meat.5 stars

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