Breaded Pork Chops With Spiced Potatoes and Carrots

In bowl, toss together 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 each cumin seeds and garlic powder; and ¼ tsp each salt and pepper. Arrange in single layer on parchment paper–lined rimmed baking sheet. Bake in 450°F oven, stirring once, for 30 minutes. Meanwhile, in large shallow bowl, mix together ¼ cup dried bread crumbs, ¼ cup finely grated Parmesan cheese, ½ tsp herbes de Provence and 2 tsp olive oil. Rub 4 boneless pork loin chops, patted dry, with 1 tbsp Dijon mustard; sprinkle with pinch

each salt and pepper. Dredge in bread crumb mixture, turning and pressing to coat. Push vegetables to 1 side of pan; add pork. Bake in 450°F oven until vegetables are tender and golden and juices run clear when pork is pierced, 8 to 10 minutes. Toss vegetables with ¼ cup chopped fresh parsley. Makes 4 servings. NUT- FREE