One Pan Olive Pesto Pork Chops

Cook:30min

Leftover Pesto - If you don't use all the pesto, you can add it to pasta, omelettes, sandwiches, or use as a dip for veggie sticks and crackers. Storage - Refrigerate in an airtight container up to 3 days.

Updated at: Wed, 16 Aug 2023 21:11:23 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories571.9 kcal (29%)

Total Fat47.1 g (67%)

Carbs13 g (5%)

Sugars4.5 g (5%)

Protein24.6 g (49%)

Sodium73.2 mg (4%)

Fiber6.1 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 cupBlack Olives

pitted, rinsed and patted dry

1garlic clove

¼ cupextra virgin olive oil

2 Tbspsnutritional yeast

8 ozsPork Chop

1 cupGreen Beans

stems removed, chopped

1 cupcherry tomatoes

1Leeks

chopped into 1/2 inch medallions

Instructions

Step 1

Preheat oven to 400ºF (204ºC) and line a baking sheet with foil.

Step 2

In a food processor, combine black olives, garlic, olive oil and nutritional yeast until a paste forms. Set aside.

Step 3

Add remaining ingredients to a large mixing bowl. Using your hands, generously coat the pork chops and veggies with your desired amount of olive pesto.

Step 4

Transfer the pork chops and veggies onto the baking sheet in an even layer and bake for 25 minutes, or until pork is cooked through. Divide onto plates and enjoy!