Parmesan-Lemon Pork Chops
Candied Sweet Potatoes and Peas
Ingredients
- 1½ cups panko breadcrumbs
- ¾ cup grated Parmesan cheese
- 2 large eggs
- 6 boneless pork loin chops, trimmed
- 3 Tbsp olive oil
- 1 cup chicken broth
- 3 Tbsp lemon juice
- 2 Tbsp butter
Instructions
- Combine panko and cheese in a shallow bowl. Lightly beat eggs in a second shallow bowl.
- Season pork with salt and pepper. Dip in beaten egg, letting excess drip off; dredge in panko mixture, pressing gently to adhere.
- Cook pork in hot oil in a large nonstick skillet over medium heat 4 minutes per side or until done; remove pork, and keep warm.
- Add broth and lemon juice to skillet, scraping skillet to loosen browned bits. Cook 2 minutes or until mixture is reduced to about ½ cup; whisk in butter. Spoon sauce over pork.
Side Dish Ingredients
- 3 large sweet potatoes, peeled and cut into 1-inch-thick slices
- 2 Tbsp olive oil
- 6 Tbsp butter, melted
- ¼ cup maple syrup
- 2 Tbsp brown sugar
- 1 (12-oz) pkg frozen peas
Side Dish Instructions
- Preheat oven to 425°F. Toss potatoes with oil on a large lightly greased rimmed baking sheet; spread in a single layer, and season with salt and pepper. Bake 25 minutes or until browned and tender.
- Whisk together melted butter, syrup, and brown sugar in a bowl. Pour over hot cooked potatoes, tossing gently to coat.
- Steam peas according to package directions; season to taste.
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