Pork Chop with Cheesy Pesto Potatoes & Broccoli

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The perfect weeknight dinner for pesto lovers! :-)

Hannah
Hannah
Very easy
50

4 minutes

Prep time

25 minutes

Cook time

5 minutes

Resting time

338 cal.

Per serving

Ingredients

Utensils

Oven, Knife, Sheet Tray

recipe

Broccoli (fresh)

Step 1

Preheat the oven to 425ºF. Wash & cut the broccoli into florets.

Fingerling potatoes
Olive oil

Step 2

Line a sheet tray with parchment paper or foil. Add the potatoes & broccoli to the pan with a drizzle of olive oil. Season with salt & pepper. Toss to coat, then roast in the oven for 10-15 min.

Pesto

Step 3

Remove the sheet tray from the oven. Add the pesto to the potatoes & broccoli. Toss to combine. Roast for 10-12 min or until the potatoes & broccoli are fully cooked.

Pork chops (bone-in)

Step 4

Meanwhile, heat a drizzle of olive oil in a skillet over medium-high heat. Season the pork with salt & pepper. Add the pork to the pan & cook for 4-5 min on each side (times will vary depending on the thickness). Remove the pork from the pan & let it rest for 5 min.

Parmesan (shredded)

Step 5

Remove the sheet tray from the oven. Sprinkle the parmesan cheese on top of the potatoes & broccoli. Place back in the oven for 3-5 min to let the cheese melt.

Step 6

Slice the pork chop & serve alongside the cheesy pesto veggies. Enjoy!

Personal notes

Add your own flavor!


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Nutrition facts

Average estimated amount for one serving

Energy338 cal.
Fat19 g
Carbohydrates32 g
Protein14 g
Fiber5 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Pork Chop with Cheesy Pesto Potatoes & Broccoli" contains 338 Energy, 19 g of Fat, 32 g of Carbohydrates, 14 g of Protein, 5 g of Fiber.

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Pork Chop with Cheesy Pesto Potatoes & Broccoli