Name: Oven pork chops with roasted potato wedges
Total time: 50 min
Yield: 4
Cuisine: British
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

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Oven pork chops with roasted potato wedges

Oven pork chops with roasted potato wedges

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Serves 4

Easy

Total time: 50 mins

Ready in 45-50 mins

A star rating of 4.4 out of 5.29 ratingsRate

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This healthy take on chops and chips is full of flavour - just pop everything into the oven and cook

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal468
fat15g
saturates4g
carbs48g
sugars0g
fibre5g
protein40g
salt0.61g

low

Method

step 1

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.
step 2

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.

RECIPE TIPS

USING CHICKEN INSTEAD OF PORK

Sprinkle the breadcrumb mixture onto skinless, boneless chicken breasts.

Recipe from Good Food magazine, February 2005

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A star rating of 4.4 out of 5.29 ratings

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