°4 boneless Quebec pork chops, about 2.5 cm (1 in.) thick
°60 ml 1/4 cup store-bought sun-dried tomato pesto
°12 fingerling potatoes, cut into 6 wedges
°30 ml 2 tbsp. tbsp olive oil
°2 garlic cloves, minced
°15 ml 1 tbsp. tablespoon fresh rosemary, chopped
°1/2 lemon, juice
°1 bunch of Quebec asparagus, trimmed and cut into sections
°Ground salt and pepper, to taste
Put the grill at the center of the oven. Preheat oven to broil. Line a baking sheet with parchment paper.
Place the chops in the center of the baking sheet and coat them on each side with the sun-dried tomato pesto.
In a bowl, combine the potatoes, half the oil, garlic, rosemary and lemon juice. Spread on the baking sheet next to the chops, cut side up.
Spread the asparagus on the other side and coat with the remaining oil. Generously salt and pepper all the ingredients. Grill in the oven for 10 to 12 minutes or until the vegetables are tender and the meat is lightly browned. Let stand 5 minutes.
Serve the meal in the center of the table.