Pork Chop, Asparagus and Potato Sheet Pan

Ingredients

• 4 boneless Quebec pork chops, about 2.5-cm (1-in.) thick
• 1/4 cup 60 ml store-bought sun-dried tomato pesto (or Les herbes salées du Bas-du-Fleuve)
• 12 fingerling potatoes, cut into six wedges each
• 2 tbsp. 30 ml olive oil
• 2 cloves garlic, minced
• 1 tbsp. 15 ml chopped fresh rosemary
• 1/2 lemon, juiced
• 1 bunch of Quebec asparagus, trimmed and chopped
• Salt and freshly ground pepper, to taste