Parmesan-Pesto Pork Chops
Roasted Green Beans and Mushrooms
Wine Recommendation
Meiomi Pinot Noir
Ingredients
- 2 lb boneless pork loin chops
- ½ cup pesto
- 2 Roma tomatoes, thinly sliced
- 1½ cups shredded Parmesan cheese
Instructions
- Preheat oven to 400°F. Season pork chops lightly with salt and pepper; place on a large rimmed baking sheet. Top each pork chop with pesto, tomato slices, and cheese.
- Bake 20 to 25 minutes, depending upon thickness of pork chops, or until a meat thermometer inserted in thickest portion reads 145°F.
Side Dish Ingredients
- 2 (12-oz) pkg green beans
- 2 (8-oz) pkg whole mushrooms, cut up
- 2 Tbsp olive oil
- 2 Tbsp minced garlic
Side Dish Instructions
- Preheat oven to 400°F. Toss together all ingredients on a large rimmed baking sheet; spread in a single layer. Season lightly with salt and pepper.
- Bake 20 minutes or until vegetables are browned and tender.
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