Golden Breaded Pork Chops
with Roasted Potato Wedges & Broccoli and Zesty Mayo
Golden crispy breadcrumbs top tender pork chops without shaking, just baking! Dip pork, potato wedges and garlicky broccoli into zesty mayo!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Chops, boneless
300 g
Yellow Potato
227 g
Broccoli
1 unit(s)
Green Onion
1 tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
8 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
4 tbsp
Italian Breadcrumbs
(Contains Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
2 unit(s)
Garlic, cloves
Not included in your delivery
3.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.