A protein plus a vegetable and a sauce equals the perfect easy dinner for any night. And pesto is always a pleaser. It’s been so long since I had green beans, and pesto was a wonderful and unexpected pairing. This spinach version has such a lovely flavor, I had to smear it all over the pork chops too. The best part? Husband did all the prep and I just had to throw the chops on when I walked in the door. Just lovely.
Oven Roasted Pork Chops and Green Beans with Spinach Pesto
via paleo foodie kitchen
6 center cut boneless pork chops
1 lb green beans, trimmed
1 bag baby spinach
¼ cup sliced raw almonds
¼ cup extra virgin olive oil
1 clove of garlic
1 tsp aleppo pepper (or 1 part cayenne, 4 parts paprika substitution)
Freshly ground pepper
Preheat oven to 350F on convect roast setting.
Season pork chops with salt and pepper. Place on a wire rack on top of a foil lined sheet and roast for 5-6 minutes depending on thickness. Remove from oven and set aside.
Make pesto by combining baby spinach, sliced raw almond, extra virgin olive oil, garlic, aleppo pepper, salt and pepper in a food processor. Pulse until smooth.
Steam green beans until just crisp and toss with pesto sauce.