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5 from 6 votes

Grilled Pork Chops with Asparagus and Pesto

This scrumptious meal looks and tastes like you ordered from a fancy restaurant.
Course: Dinner
Cuisine: Universal
Keyword: Gluten-Free, Low-Carb, Paleo
Servings: 4 people
Calories: 332kcal
Author: SkinnyMs.


  • 4 medium bamboo skewers, soaked for 20 minutes in warm water, or metal skewers


  • 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!


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
SmartPoints (Freestyle): 10