Parmesan-Crusted Pork Chops
with Roasted Veggies and Sweet Potato Mash
Savoury Parmesan-crusted pork with creamy mashed sweet potato and roasted carrots is sure to win over even the pickiest eaters in your household!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Chops, boneless
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
170 g
Carrot
170 g
Green Beans
340 g
Sweet Potato
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
0.13 tsp
Pepper*
¼ tsp
Salt*
2 tbsp
Milk*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut sweet potatoes into 1-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.
Meanwhile, peel, then cut carrot into 1/4-inch half-moons. Trim green beans. Combine breadcrumbs and Parmesan in a shallow dish.
Add carrots, 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.
Meanwhile, 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.) 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 another parchment-lined baking sheet. Roast in the top of the oven until cooked through, 5-7 min.**
When sweet potatoes are fork-tender, drain and return them to the same pot, off heat. Mash 2 tbsp butter and 2 tbsp milk (dbl both for 4 ppl) into sweet potatoes until smooth. Season with 1/8 tsp salt (dbl for 4 ppl) and pepper, to taste.Divide sweet potato mash, Parmesan-crusted pork chops and roasted veggies between plates.
