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 makes 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)

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
Calories910 kcal
Fat54 g
Saturated Fat15 g
Carbohydrate56 g
Sugar14 g
Dietary Fiber10 g
Protein51 g
Cholesterol165 mg
Sodium1180 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Paper Towel
Shallow Dish
Baking Sheet
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 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.