Keto Grilled Pork Chops With Asparagus And Pesto

Rubbed with spices, grilled until thoroughly cooked, drizzled with pesto and served alongside grilled asparagus and tomatoes, these pork chops contains 25 grams protein and only 4 grams carbs, making it friendly to a low-carb diet. If you want to get its recipe on hand, keep scrolling!

Keto Grilled Pork Chops With Asparagus And Pesto

Recipe by Anna SmallingCourse: MainCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

322

kcal

Rubbed with spices, grilled until thoroughly cooked, drizzled with pesto and served alongside grilled asparagus and tomatoes…

Ingredients

• 4 (about 1-inch thick each) bone-in pork chops

• 1 teaspoon kosher or sea salt, divided

• 1 teaspoon black pepper, divided

• 1 bunch asparagus, woody bottoms removed

• 1 cup cherry tomatoes

• 3 tablespoons extra-virgin olive oil, divided

• 1/4 cup clean eating pesto, store bought or homemade

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

• 1/4 cup basil leaves for garnish, optional

Directions

• Rub pork chops with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt and pepper on both sides. Cover let it rest at room temperature for 20 minutes.
• Oil grill grates well 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 asparagus in 1/2 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add alongside 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.

Notes

• This is an extra note from author. This can be any tip, suggestion or fact related to the recipe.

Keto Grilled Pork Chops With Asparagus And Pesto – Tips & Notes

Quick & Flavorful:
This recipe takes just 20 minutes to prep and 25 minutes to cook, delivering a delicious, keto-friendly dinner with minimal effort. The pork chops are juicy and tender, while the grilled asparagus and cherry tomatoes provide a fresh, nutrient-packed side. The drizzle of pesto adds a rich, herbaceous flavor that complements both the meat and vegetables.

Flavor Tips:

• Pork Selection: Choose bone-in pork chops about 1-inch thick for juiciness and flavor. Thicker chops retain moisture better during grilling.
• Seasoning: A simple rub of olive oil, salt, and pepper allows the natural flavor of the pork to shine. You can optionally add smoked paprika or garlic powder for extra depth.
• Pesto: Use a high-quality clean eating pesto, or make your own with fresh basil, garlic, pine nuts, olive oil, and Parmesan for an authentic flavor.

Grilling Notes:

• Prepping Pork: Allow the chops to rest at room temperature for 20 minutes after rubbing with oil and seasonings; this ensures even cooking.
• Indirect Heat: Grill over medium heat, flipping halfway, until the internal temperature reaches 145–160°F (63–71°C). This keeps the meat tender and juicy.
• Vegetable Timing: Add asparagus after 15 minutes of pork grilling so everything finishes at the same time. Cherry tomatoes threaded on skewers cook quickly and develop a slightly charred, sweet flavor.

Serving Suggestions:

• Serve alongside cauliflower mash, roasted mushrooms, or a fresh keto salad for a complete low-carb meal.
• Drizzle remaining pesto over both the pork and vegetables just before serving for extra flavor.
• Garnish with fresh basil leaves for a vibrant and aromatic touch.

Storage:

• Store leftover pork chops, asparagus, and tomatoes in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a skillet over low heat or in a 300°F (150°C) oven to avoid drying out the meat.

Variations:

• Spicy Version: Add a pinch of crushed red pepper flakes to the olive oil rub for a subtle heat.
• Vegetable Swap: Replace asparagus with zucchini slices or green beans, or add bell peppers for extra color and flavor.
• Marinade Option: Marinate the pork chops in olive oil, lemon juice, garlic, and herbs for 1–2 hours before grilling for an even more flavorful result.

This keto grilled pork chop recipe is quick, versatile, and packed with protein while keeping carbs low. The combination of tender pork, charred vegetables, and herbaceous pesto makes it a satisfying meal for keto and low-carb lifestyles.