with Roasted Veggies & a Creamy Mustard Sauce
Coat pork in breadcrumbs and immediately become a mealtime MVP. Crispy pork is pretty much perfect in any form, but this isn’t your run-of-the-mill schnitzel. To amp up flavor, we’ve added lemon zest and garlic powder to our breadcrumb mixture, then drizzled the crispy pork chops with our new favorite condiment: creamy honey mustard sauce. Speaking of, we’re serving up sides of roasted potatoes and carrots for extra dipping, but if you broke out the spoon to scrape up leftover sauce, we wouldn’t judge.
Allergens
Utensils
Tags
Sour Cream
1.5 tablespoon
Panko Breadcrumbs
0.5 cup
Fry Seasoning
1 tablespoon
Potatoes
ounce
Carrots
12 ounce
Broccoli
8 ounce
Lemon
1 unit
Honey
2 teaspoon
Mayonnaise
2 tablespoon
Dijon Mustard
2 teaspoon
Garlic Powder
1 teaspoon
Pork Chops
10 ounce
Black Pepper
teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Salt
4 teaspoon (tsp)
Cooking Oil
2 teaspoon (tsp)
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Cut potatoes into ½-inch-thick wedges. Zest and quarter lemon.
In a small bowl, combine mayonnaise, honey, and mustard; set aside.
Cut broccoli into bite-size pieces if necessary. (Save potatoes for another use.)
Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. Toss potatoes on empty side with a drizzle of oil, Fry Seasoning, salt, and pepper. (For 4 servings, use 2 sheets; roast potatoes on top rack and carrots on middle rack.)
Roast on top rack until veggies are browned and tender, 20-25 minutes.
Swap in broccoli for potatoes; roast for 15-20 minutes.
Meanwhile, place panko, lemon zest, and garlic powder in a large zip-close bag. Season with salt (we used 1 tsp; 2 tsp for 4 servings) and pepper.
Pat pork* dry with paper towels.
Place sour cream in a medium bowl; add pork and turn to coat.
Place coated pork in bag with panko mixture and seal to close. Shake until pork is evenly coated. TIP: You may need to move pork chops around in bag, pressing with your hands, to spread out panko and make it stick.
Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to pan, add pork. TIP: Depending on the size of your pan, you may need to work in batches.
Cook until panko is golden and pork is cooked through, 3-5 minutes per side. TIP: For thicker pork chops, cook 1-2 minutes more.
Transfer to a paper-towel-lined plate.
Divide pork, potatoes, and carrots between plates. Serve with lemon wedges on the side and creamy mustard sauce for dipping or drizzling.
750
kcal
Calories
44
g
Fat
10
g
Saturated Fat
54
g
Carbohydrate
21
g
Sugar
9
g
Dietary Fiber
34
g
Protein
120
mg
Cholesterol
1470
mg
Sodium
with Mashed Potatoes, Roasted Brussels & Almonds