Oven Pork Chops With Roasted Potato Wedges
This delicious recipe combines crispy pork chops coated with a flavorful breadcrumb topping, served alongside roasted sweet potato wedges and a side of fresh mixed salad leaves. A perfect balance of textures and flavors for a satisfying meal.
— Constant Cookbook
Ingredients
- 700g sweet potatoes , peeled and sliced into wedges
- 2 tbsp olive oil
- 50g fresh breadcrumbs
- 1 garlic clove
- 1 tsp Dijon mustard
- oil spray
- 4 pork chops , trimmed of any excess fat
- 100g bag mixed salad leaves
- vinaigrette , to serve
Instructions
- Heat oven to 200C/fan 180C/gas 6. Toss the potatoes with the oil and cook in the oven for 35 mins until lightly charred, then season with a little salt.
- Meanwhile, whizz together breadcrumbs, garlic and mustard in a food processor, then season lightly. Lightly oil a baking tray with the oil spray, place the chops on top and sprinkle some of the breadcrumb mixture over each chop. Spray with a little more oil, then bake for 20 mins until the meat is cooked through and the topping is golden. Serve with the sweet potato wedges and mixed leaves, lightly drizzled with vinaigrette if you like.
Yield
Serves 4
Nutrition
- Calories: 468 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 48 grams carbohydrates
- Fiber Content: 5 grams fiber
- Protein Content: 40 grams protein
- Sodium Content: 0.61 milligram of sodium
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