Parmesan-Crusted Pork Chops
with Roasted Veggies and Sweet Potato Mash
Savoury parmesan-crusted pork with creamy mashed sweet potato and roasted red peppers makes for a tasty dish. This delicious dinner is a guaranteed household winner!
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
¼ cup
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten)
160 g
Sweet Bell Pepper
170 g
Green Beans
340 g
Sweet Potato
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
1.5 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
2 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch cubes. Combine sweet potatoes, 1 tsp salt (dbl for 4 ppl) and enough water to cover (by approx. 1-2 inches) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until sweet potatoes are 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.
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 veggies are tender-crisp, 14-17 min.
While veggies roast, pat pork dry with paper towels. Carefully slice each pork chop in half through the centre, parallel to the cutting board. (NOTE: You will have 4 pieces of pork for 2 ppl and 8 pieces for 4 ppl.) Coat pork all over with 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 the pork. Pan-fry, until golden-brown, 2-3 min per side. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl, using 1 tbsp oil per batch). Transfer to another parchment-lined baking sheet. Roast in the top of the oven until cooked through, 5-6 min.
When sweet potatoes are fork-tender, drain and return them to the same pot, off heat. 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 chops and roasted veggies between plates.
