Dijon Crusted Pork Medallions
with Roasted Potato Wedges and Zesty Mayo
Golden crispy breadcrumbs top tender pork chops without shaking, just baking! Dip pork, potato wedges and garlicky broccoli into zesty mayo!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Côtelettes de porc, désossées
300 g
Pomme de terre à chair jaune
227 g
Brocoli
1 pièce(s)
Oignon vert
1 cs
Moutarde de Dijon
(Contient Moutarde Peut contenir Poisson, Lait, Sésame, Oeuf, Blé, Crustacés, Soya, Gluten, Sulfites)
8 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
1 cc
Sel d'ail
(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
4 cs
Chapelure italienne
(Contient Avoine, Seigle, Sésame, Soya, Blé, Orge, Lait Peut contenir Poisson, Oeuf, Sulfites, Arachides, Triticale, Crustacés, Moutarde, Noix, Soya)
1 cs
Moutarde à l’ancienne
(Contient Moutarde Peut contenir Soya, Crustacés, Blé, Lait, Sésame, Sulfites, Oeuf, Gluten, Poisson)
2 pièce(s)
Gousses d'ail
Pas inclus dans votre livraison
3.5 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Cut potatoes into 1/2-inch wedges.
- To parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with 2 tsp (4 tsp) of the Garlic Salt and pepper, then toss to coat. (NOTE: For 4 portions, use 2 baking sheets.)
- Roast on the middle rack of the oven for 24-28 min until tender and golden-brown. (NOTE: For 4 portions, roast on the bottom and middle racks of the oven, switching baking sheet positions halfway through.)
- Meanwhile, cut broccoli into bite-size pieces.
- To separate parchment-lined baking sheet, add broccoli, 1/2 tbsp (1 tbsp) oil, 1 tbsp (2 tbsp) water and remaining Garlic Salt. Season with pepper. Toss to coat.
- Roast until golden-brown, 8-10 min.
- Meanwhile, thinly slice green onions.
- Peel, then mince or grate garlic.
- To a medium bowl, add Dijon mustard, whole grain mustard, mayo and garlic.
- Remove half the mayo mixture to a small bowl. Add half the green onions. Stir to combine.
- Pat pork dry with paper towels.
- Carefully slice each pork chop in half through the centre, parallel to the cutting board. Season with salt and pepper. (NOTE: You will have 4 pieces of pork for 2 ppl and 8 pieces for 4 ppl.)
- Coat pork all over with mayo mixture from medium bowl.
- Working with one piece of pork at a time, firmly press both sides into breadcrumbs to coat completely.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium.
- When the pan is hot, add pork. Cook, for 3-4 min, on one side, until golden. Add another 1 tbsp (2 tbsp) oil then flip pork and cook, for 3-4 min, on the other side, until golden and cooked through.**
- Slice pork.
- Divide potatoes, broccoli and pork between plates.
- Sprinkle potatoes and broccoli with remaining green onions.
- Serve with reserved mayo mixture (from the small bowl in Step 3) alongside as a dip.