with Roasted Peppers 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
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 peppers into 1/2-inch strips. Cut stems off green beans. Mix together the breadcrumbs and Parmesan in a shallow dish. Set aside. Pat the pork chops dry with paper towel. Carefully slice each 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.)
Toss the peppers and beans on a parchment-lined baking sheet with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of the oven until veggies are tender-crisp, 13-15 min.
While the veggies roast, pat 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 peppers and beans between plates.
2929
kJ
Energy (kJ)
700
kcal
Calories
31
g
Fat
11
g
Saturated Fat
56
g
Carbohydrate
14
g
Sugar
9
g
Dietary Fiber
48
g
Protein
150
mg
Cholesterol
1210
mg
Sodium
