BREADED PORK CHOPS WITH SPICED POTA­TOES AND CAR­ROTS

Hands-on time: 15 min­utes To­tal time: 45 min­utes Makes: 4 serv­ings

Canadian Living Comfort Food - - One-Pan Wonders -

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,

Pork:

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.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.