BREADED PORK CHOPS WITH SPICED POTATOES AND CARROTS
Hands-on time: 15 minutes Total time: 45 minutes Makes: 4 servings
Fifteen minutes of hands-on time is all you need to prep this crowd-pleaser. Get the veggies in the oven first, as they take longer to cook than the pork. For even roasting, cut any larger chunks of carrot in half.
Spiced Potatoes and Carrots:
400 g mini yellow-fleshed potatoes,
scrubbed and quartered
3 carrots, halved lengthwise and cut
crosswise in ¾-inch pieces
1 tbsp olive oil
1 tsp cumin seeds
1 tsp garlic powder
¼ tsp each salt and pepper
¼ cup chopped fresh parsley
⅓ cup dried bread crumbs
¼ cup finely grated Parmesan cheese
½ tsp herbes de Provence
2 tsp olive oil
4 boneless pork loin chops
(about 500 g total), patted dry
1 tbsp Dijon mustard
pinch each salt and pepper
Spicedtoss together Potatoes potatoes,and Carrots: carrots, In oil, bowl, cumin seeds, garlic powder, salt and pepper. Arrange in single layer on parchment paper–lined rimmed baking sheet. Bake in 450°F oven, stirring once, until tender and golden, about 40 minutes. Toss with parsley just before serving.
Pork: While vegetables are roasting, in large shallow bowl, mix together bread crumbs, Parmesan, herbes de Provence and oil. Rub pork all over with mustard; sprinkle with salt and pepper. Dredge in bread crumb mixture, turning and pressing to coat.
Once vegetables have roasted for 30 minutes, push to 1 side of pan; add pork. Bake until juices run clear when pork is pierced and just a hint of pink remains inside, 8 to 10 minutes.
PER SERVING: about 424 cal, 34 g pro, 19 g total fat (6 g sat. fat), 30 g carb (4 g dietary fibre, 4 g sugar), 71 mg chol, 444 mg sodium, 1,053 mg potassium. % RDI: 12% calcium, 22% iron, 96% vit A, 25% vit C, 23% folate.