BREADED PORK CUTLETS

Serves 6

3 lbs. sweet potatoes, peeled and cut into 1 ⁄4" wedges 1 ⁄4 cup olive oil 1 tbsp. kosher salt 3 tsp. pepper 6 hard-boiled eggs, peeled and chopped 4 cups fresh baby spinach 1 red onion, sliced 6 boneless pork chops 1 ⁄4 cup Dijon mustard 11⁄2 cups plain bread crumbs 1 cup grated Parmesan cheese 3 tsp. seasoned salt

1. Heat oven to 400°F. Toss sweet potatoes, oil, salt and 1 tsp. pepper. Roast on lined baking sheet 20 min.

2. In a bowl, toss potatoes, eggs, spinach, onion and dressing*.

3. Place a wire rack on a baking sheet. Pound

1 pork to ⁄4" thick. Rub with mustard.

4. Whisk remaining ingredients. Press cutlets into crumbs; bake on rack 20 min., flipping halfway. Serve with potato salad.

*For dressing: Whisk 1

⁄4 cup each olive oil, sweet relish, wholegrain

1 mustard, ⁄2 cup apple cider vinegar, 2 tbsp. honey, 2 tsp. tarragon, 2 tsp. salt and 1 tsp. pepper.

PER SERVING: 856 cal,

41g protein, 100g carbs, 12g fiber, 14g sugar, 32g fat