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

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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


(ContainsEgg/Oeuf, Mustard/Moutarde)

¼ cup

Parmesan Cheese, shredded


Not included in your delivery

1.5 tbsp

Unsalted Butter*


2 tbsp


¼ tsp

Salt and Pepper*

2 tsp


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
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Shallow Dish
Baking Sheet
Paper Towel
Parchment Paper
Large Non-Stick Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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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.


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.)


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.


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.


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.


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