Serves 8
70 min
Oven Pork Chops with Roasted Potato Wedges
Recipe GLPR973ec89674f89b
Juicy oven-baked pork chops topped with a savory garlic and Dijon mustard breadcrumb crust, served alongside crispy roasted sweet potato wedges and fresh mixed greens tossed with vinaigrette. A simple, wholesome one-pan meal that's ready in under an hour.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
700 g Sweet potatoes, peeled and cut into wedges
2 tbsp Olive oil
50 g Fresh breadcrumbs
1 Garlic clove, minced
1 tsp Dijon mustard
Oil spray
4 Pork chops, trimmed of excess fat
100 g Mixed salad leaves
Vinaigrette, for serving
Directions
Preheat your oven to 200°C (180°C fan, gas mark 6). In a large bowl, toss the sweet potato wedges with 2 tablespoons of olive oil until evenly coated. Spread them in a single layer on a baking sheet and roast for 35 minutes, stirring halfway through, until the edges are lightly charred and the flesh is tender. Season lightly with salt and set aside.
While the potatoes roast, combine the fresh breadcrumbs, minced garlic clove, and Dijon mustard in a food processor. Pulse until the mixture is well combined and resembles coarse crumbs. Season lightly with salt and set aside.
Lightly coat a separate baking sheet with oil spray. Place the trimmed pork chops on the prepared sheet, spacing them evenly. Divide the breadcrumb mixture equally among the four chops, pressing it gently onto the top of each one. Lightly spray the top of each chop with a bit more oil spray to help the topping brown.
Place the pork chops in the oven alongside the potatoes (or after the potatoes, depending on timing) and bake for 20 minutes, until the internal temperature of the thickest part of each chop reaches 145°F and the breadcrumb topping is golden brown.
Arrange the mixed salad leaves on a serving platter or individual plates. Top with the roasted pork chops and sweet potato wedges. Drizzle the salad with vinaigrette to taste and serve immediately.
