Oven Pork Chops with Roasted Potato Wedges

Name: Oven Pork Chops with Roasted Potato Wedges
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 8
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

Recipe GLPR973ec89674f89b

Main Course

70 min

74 cal

Servings: 8

Oven

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.

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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.

Comments

Grocery List Plus Editorial Staff4

This is a straightforward weeknight roast that plays well to Charlotte: sweet potatoes are a North Carolina staple and cheap year-round at every chain, pork chops stay affordable, and all ingredients are standard Harris Teeter, Food Lion, Kroger, or Walmart stock—no special stops. The stated 70 minutes is honest for a full roast with sides, though active prep is maybe 12 minutes and oven time dominates. Cost per serving lands around $2.50–$3.00, driven by the pork chop thickness and quantity; sweet potatoes hold the price down. Reheats adequately the next day if kept separate from salad. The one restraint is that it's a set-it-and-forget-it dish with minimal fussiness but also minimal excitement—reliable family fare rather than a standout.