avec pommes de terre rôties et légumes au beurre
Le savoureux porc en croûte de parmesan est servi avec des pommes de terre rôties aux saveurs acidulées et des légumes au beurre pour un repas savoureux. Succès garanti!
Allergens
Utensils
Tags
Côtelettes de porc, désossées
340 g
Chapelure italienne
0.25 cup
Carotte
170 g
Pois sucrés
113 g
Pomme de terre Russet
460 g
Mayonnaise
2 tbsp
Beurre non salé
1 tbsp
Huile
2 tbsp
Poivre
0.125 tsp
Sel
0.25 tsp
Parmesan, râpé
0.5 cup
Poivre au citron
1 tbsp
Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces.Add potatoes, 1/2 tbsp (1 tbsp) Lemon-Pepper Seasoning and 1 tbsp (2 tbsp) oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1/2 tbsp Lemon-Pepper Seasoning and 1 tbsp oil per sheet.) Season with salt, then toss to coat.Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Meanwhile, combine breadcrumbs and Parmesan in a shallow dish. Pat pork dry with paper towels. Cover each pork chop with plastic wrap.Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each pork chop until 1/2-inch thick.Season with salt and pepper.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. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 3-4 min per side.Transfer pork to a parchment-lined baking sheet. Roast in the top of the oven until cooked through, 4-6 min.**
Meanwhile, peel, then cut carrot into 1/4-inch half-moons.Trim sugar snap peas.
Carefully wipe the pan clean.Heat the pan over medium-high heat.When hot, add carrots and 1/4 cup (1/2 cup) water to the pan. Cover and cook, until carrots begin to soften, 2-3 min.Add peas, 1 tbsp (2 tbsp) butter and 1 1/2 tsp (3 tsp) Lemon-Pepper Seasoning to the pan. Cook uncovered, stirring occasionally, until veggies are tender-crisp and water has evaporated, 3-4 min. Season with salt, to taste.
Divide roasted potatoes, Parmesan-crusted pork chops and veggies between plates.
860
kcal
Calories
38
g
Fat
8
g
Saturated Fat
78
g
Carbohydrate
20
g
Sugar
9
g
Dietary Fiber
54
g
Protein
140
mg
Cholesterol
1530
mg
Sodium
avec légumes rôtis et purée de patates douces
avec légumes rôtis et purée de patates douces
avec légumes rôtis et purée de patates douces
avec légumes rôtis et purée de patates douces
avec légumes rôtis et purée de patates douces
avec légumes rôtis et purée de patates douces
avec écrasé de pommes de terre et brocoli à l'ail
