Pesto Pork Chops with Roasted Sweet Potatoes

I really love dinners that practically make themselves. Very little prep work goes into this meal and the pork chops cook so quickly that they only take a few minutes to come together. By using store bought pesto, I also saved a lot of time but feel free to make your own if you’re feeling ambitious!

Combining the potatoes with the bacon is so delicious, very savory! There’s so much going on in the pesto that you don’t need to do anything else with the pork as far as seasoning goes. This will definitely be something that we make over and over again.

Pesto Pork Chops with Roasted Sweet Potatoes

  • 6 thin cut, boneless pork chops
  • 4 slices bacon, diced
  • 1 jar pesto
  • 2 sweet potatoes, peeled and cut into 1″ cubes
  • 1 red onion, cut into rings
  • salt and pepper, to taste
  • EVOO

Preheat the oven to 400 degrees.

Toss the sweet potatoes with salt, pepper, and olive oil. Spread out on a cookie sheet and roast for 15 minutes. After 15 minutes, give them a good shake and add the onion to the sheet. Put back in the oven for another 15-20 minutes until the potatoes are cooked through.

Meanwhile, marinade the pork chops with the pesto. I used jarred pesto and it had a LOT of olive oil in it, if that’s the case, be sure to strain it out so you don’t make a mess in the pan.

In a skillet over medium heat, cook the bacon until it’s just crispy. Set aside on a paper towel and keep warm. In the bacon fat, cook the pork chops – you’ll need only 2 minutes per side since they’re so thin.

When the veggies are done, mix in the bacon and serve!


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