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Parmesan Crusted Pork Chops

Parmesan Crusted Pork Chops

with Roasted Veggies and Sweet Potato Mash

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Savoury parmesan-crusted pork with creamy mashed sweet potato and roasted red peppers make for a tasty dish. This delicious dinner is a guaranteed household winner!

Tags:Family Friendly
Allergens:Milk/LaitSesame/SésameSoy/SojaWheat/BléSulphites/SulfiteEgg/OeufMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Chops, boneless

¼ cup

Italian Breadcrumbs

(ContainsMilk/Lait, Sesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)

160 g

Sweet Bell Pepper

170 g

Green Beans

340 g

Sweet Potato

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

1.5 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

2 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3389 kJ
Calories810 kcal
Fat43 g
Saturated Fat13 g
Carbohydrate55 g
Sugar14 g
Dietary Fiber9 g
Protein50 g
Cholesterol155 mg
Sodium1290 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Peeler
Measuring Spoons
Shallow Dish
Baking Sheet
Paper Towel
Parchment Paper
Large Non-Stick Pan
Potato Masher
Strainer
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch pieces. Combine sweet potatoes, 1 tsp salt (dbl for 4 ppl) and enough water to cover (approx. 1-2 inches) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.

2

While sweet potatoes cook, core, then cut pepper into 1/2-inch slices. Trim green beans. Combine breadcrumbs and Parmesan in a shallow dish. Pat pork chops dry with paper towels. Carefully slice each pork chop through the centre, parallel to the board. Cut straight through to the other end. (NOTE: You will have 4 pork pieces for 2 ppl and 8 pieces for 4 ppl.)

3

Add peppers, green beans and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until tender-crisp, 13-15 min.

4

While veggies roast, coat pork all over with thin layer of mayo. Working with one piece of pork at a time, firmly press both sides into breadcrumb mixture to coat completely. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then pork. Pan-fry until golden-brown and cooked through, 3-4 min per side.** (NOTE: Don't overcrowd the pan; cook pork in 2 batches for 4 ppl, using 1 tbsp oil for each batch!) Transfer to a plate and cover to keep warm.

5

When sweet potatoes are fork-tender, drain and return to the same pot. Using a masher, mash 1 1/2 tbsp butter (dbl for 4 ppl) into potatoes until smooth. Season with salt and pepper.

6

Divide sweet potato mash, Parmesan crusted pork and roasted veggies between plates.