- 700g sweet potatoes, peeled and sliced into wedges
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 50g fresh breadcrumbs
- 1 garlic clove
- 1 tsp Dijon mustard
- oil spray
- 4 pork chop, trimmed of any excess fat
- 100g bag mixed salad leaves
- vinaigrette, to serve
A basic oil and vinegar-based salad dressing usually used to dress salads. A good vinaigrette…
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.
Using chicken instead of pork
Sprinkle the breadcrumb mixture onto skinless, boneless chicken breasts.