Dijon Crusted Pork Medallions
with Roasted Potato Wedges and Zesty Mayo- Moutarde
- Oeuf
- Avoine
- Seigle
- Sésame
- Soya
- Blé
- Orge
- Lait
- Poisson
- Lait
- Sésame
- Oeuf
- Blé
- Crustacés
- Soya
- Gluten
- Sulfites
- Peut contenir des traces d’allergènes
- Moutarde
- Noix
- Triticale
- Arachides
Golden crispy breadcrumbs top tender pork chops without shaking, just baking! Dip pork, potato wedges and garlicky broccoli into zesty mayo!
Ingrédients
2 pièce(s)
Poitrines de poulet
300 g
Pomme de terre à chair jaune
227 g
Brocoli
1 pièce(s)
Oignon vert
1 cs
Moutarde de Dijon
(Contient : Moutarde Peut contenir : Poisson, Lait, Sésame, Oeuf, Blé, Crustacés, Soya, Gluten, Sulfites)
8 cs
Mayonnaise
(Contient : Moutarde, Oeuf Peut contenir : Poisson, Lait, Sésame, Blé, Crustacés, Soya, Gluten, Sulfites, Moutarde)
4 g
Sel d’ail
(Peut contenir : Lait, Sésame, Blé, Soya, Sulfites, Moutarde, Noix, Triticale, Arachides)
4 cs
Chapelure italienne
(Contient : Avoine, Seigle, Sésame, Soya, Blé, Orge, Lait Peut contenir : Poisson, Oeuf, Crustacés, Soya, Sulfites, Moutarde, Noix, Triticale, Arachides)
1 cs
Moutarde à l’ancienne
(Contient : Moutarde Peut contenir : Poisson, Lait, Sésame, Oeuf, Blé, Crustacés, Soya, Gluten, Sulfites)
2 pièce(s)
Gousses d'ail
Non inclus dans la livraison
3.5 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Valeurs nutritionnelles
Matériel
Instructions
- Cut potatoes into 1/2-inch wedges.
- To parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with 2 tsp (4 tsp) of the Garlic Salt and pepper, then toss to coat. (NOTE: For 4 portions, use 2 baking sheets.)
- Roast on the middle rack of the oven for 24-28 min until tender and golden-brown. (NOTE: For 4 portions, roast on the bottom and middle racks of the oven, switching baking sheet positions halfway through.)
- Meanwhile, cut broccoli into bite-size pieces.
- To separate parchment-lined baking sheet, add broccoli, 1/2 tbsp (1 tbsp) oil, 1 tbsp (2 tbsp) water and remaining Garlic Salt. Season with pepper. Toss to coat.
- Roast until golden-brown, 8-10 min.
- Meanwhile, thinly slice green onions.
- Peel, then mince or grate garlic.
- To a medium bowl, add Dijon mustard, whole grain mustard, mayo and garlic.
- Remove half the mayo mixture to a small bowl. Add half the green onions. Stir to combine.
- Pat pork dry with paper towels.
- Carefully slice each pork chop in half through the centre, parallel to the cutting board. Season with salt and pepper. (NOTE: You will have 4 pieces of pork for 2 ppl and 8 pieces for 4 ppl.)
- Coat pork all over with mayo mixture from medium bowl.
- Working with one piece of pork at a time, firmly press both sides into breadcrumbs to coat completely.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium.
- When the pan is hot, add pork. Cook, for 3-4 min, on one side, until golden. Add another 1 tbsp (2 tbsp) oil then flip pork and cook, for 3-4 min, on the other side, until golden and cooked through.**
- Slice pork.
- Divide potatoes, broccoli and pork between plates.
- Sprinkle potatoes and broccoli with remaining green onions.
- Serve with reserved mayo mixture (from the small bowl in Step 3) alongside as a dip.
