with Roasted Veggies and Sweet Potato Mash
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!
Allergens
Utensils
Tags
Pork Chops, boneless
340 g
Parmesan Cheese, shredded
0.25 cup
Italian Breadcrumbs
0.25 cup
Sweet Bell Pepper
160 g
Green Beans
170 g
Sweet Potato
340 g
Mayonnaise
2 tbsp
Unsalted Butter
1.5 tbsp
Oil
0.5 tbsp
Salt and Pepper
0.25 tsp
Salt
2 tsp
Before starting, preheat the oven to 425°F and wash and dry all produce. Peel, then cut the sweet potatoes into 1/2-inch cubes. Combine the sweet potatoes, 1 tsp salt (dbl for 4 ppl) and enough water to cover (approximately 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 the sweet potatoes cook, core, then cut the pepper into 1/2-inch strips. Trim green beans. Combine the breadcrumbs and Parmesan in a shallow dish. Pat the 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 veggies are tender-crisp, 13-15 min.
While the veggies roast, coat the 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 the 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 same pot. Using a fork or potato masher, mash 1 1/2 tbsp butter (dbl for 4 ppl) into potatoes until smooth. Season with salt and pepper.
Divide the sweet potato mash, Parmesan crusted pork and roasted veggies between plates.
820
kcal
Calories
3431
kJ
Energy (kJ)
44
g
Fat
13
g
Saturated Fat
55
g
Carbohydrate
14
g
Sugar
9
g
Dietary Fiber
50
g
Protein
170
mg
Cholesterol
1380
mg
Sodium
