Name: Dijon Breaded Pork Chop with Roasted Carrots, Parsnips & Broccoli
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 crowns broccoli; 6 medium carrots; 6 medium parsnips; 6 pork chops, boneless; black pepper; chili powder; Dijon mustard; extra virgin olive oil; garlic powder; mayonnaise; panko bread crumbs; salt

Dijon Breaded Pork Chop with Roasted Carrots, Parsnips & BroccoliDijon Breaded Pork Chop with Roasted Carrots, Parsnips & Broccoli — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 crowns broccoli

6 medium carrots

6 medium parsnips

6 pork chops, boneless

black pepper

chili powder

Dijon mustard

extra virgin olive oil

garlic powder

mayonnaise

panko bread crumbs

salt

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce.

Peel, trim, and medium dice carrots and parsnips. Divide both between two large baking sheet pans.

Separate broccoli into bite-sized florets and cut stems into smaller pieces. Add to the baking sheets with the other veggies, drizzle with oil, and season with spices. Toss to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until veggies are golden and fork-tender, 20-25 minutes. Remove from oven.

Meanwhile, place mayo, Dijon, and spices in a small bowl. Stir to combine.

Pat pork chops dry with paper towels and place on a plate. Spread half of the Dijon mayo over the top side of the chops and sprinkle with half of the bread crumbs (pressing gently to adhere). Carefully flip chops and repeat with remaining mayo and bread crumbs.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chops and pan-fry until golden brown and cooked through, 3-4 minutes per side. Transfer to a clean plate and set aside to rest, about 5 minutes.

To serve, divide veggies and pork chops between plates. Enjoy!

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