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!
Allergens
Utensils
Tags
Pork Chops, boneless
340 g
Italian Breadcrumbs
0.25 cup
Sweet Bell Pepper
160 g
Green Beans
170 g
Sweet Potato
340 g
Mayonnaise
2 tbsp
Parmesan Cheese, shredded
0.25 cup
Sour Cream
3 tbsp
Unsalted Butter
1.5 tbsp
Oil
2 tbsp
Pepper
0.125 tsp
Salt
0.25 tsp
Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes, 1 tsp salt (dbl for 4 ppl) and enough water to cover (by approx. 1-2 inches) to 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 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 pork 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. Stir in sour cream, then season with 1/8 tsp salt (dbl for 4 ppl) and pepper. Divide sweet potato mash, Parmesan pork chops and roasted veggies between plates.
840
kcal
Calories
46
g
Fat
14
g
Saturated Fat
55
g
Carbohydrate
15
g
Sugar
9
g
Dietary Fiber
52
g
Protein
155
mg
Cholesterol
1040
mg
Sodium
