1 hr 15 min
Pesto Pork Chops with Roasted Potatoes & Carrots
4 thick cut, boneless pork chops
½ c basil pesto
4 medium potatoes, cubed
4 carrots, cut into sticks
4 large leaves flat leaf kale, chopped
1 apple, cubed
1/3 c pecans or walnuts, roughly chopped
Drizzle of olive oil
Drizzle of apple cider vinegar
Salt & Pepper to taste
Step by Step Instructions
Set the oven to 350° and line two baking sheets with parchment.
Place the carrot sticks into a large bowl. Drizzle with olive oil and a sprinkle of salt, then toss to coat evenly and pour the carrots on to one half of one of the baking sheets in a single layer. Set aside.
Place the pork chops on a plate and spread a generous tablespoon of basil pesto over each chop then set aside.
Place the potatoes into the same bowl that the carrots were in along with the rest of the basil pesto and a good sprinkle of salt. Toss until the potatoes are evenly coated with pesto then pour the potatoes onto the remaining baking sheet in a single layer.
Place both pans into the oven side by side and set a timer for 15 minutes.
When the timer goes off remove the pan with the carrots and place the pork chops on the empty half of the pan, return the pan to the oven and set a timer for 45 minutes.
Once the chops and veggies are on the go, prepare your kale salad. Place the chopped kale, apple, and pecans into the same bowl that you tossed the carrots and potatoes in. Drizzle with olive oil, apple cider vinegar, and salt and pepper to taste and toss well, then pop the salad into the fridge until the veggies and chops are done.
The chops will be done in the oven when they are golden brown on the edges and have reached an internal temperature of 145° (this will take about 45 minutes). Once the chops are done and the veggies are tender place one pork chop on each of 4 plates. Serve the potatoes, carrots, and kale salad on the side, then sit down and enjoy the fabulous savory flavors of the amazing dinner that you just created!