THE SL KITCHEN
FEBRUARY 2019 / SOUTHERNLIVING.COM
104Oven-Fried Pork Chops with
Sweet Potatoes and Green Beans
ACTIVE 25 MIN. - TOTAL 55 MIN.
SERVES 4|3 Tbsp. country-style Dijon mustard
1 Tbsp. chopped fresh thyme
1 Tbsp. chopped fresh rosemary
1 1 ⁄ 2 tsp. black pepper
3 tsp. kosher salt, divided
1 cup panko (Japanese-style
breadcrumbs)
6 1 ⁄ 2 Tbsp. olive oil, divided
4 (12-oz.) 1-inch-thick, bone-in,
center-cut pork chops
1 lb. sweet potatoes, peeled and cut
into^3 ⁄ 4 -inch pieces (3 cups)4 shallots, halved
8 oz. haricots verts (French
green beans)
1 Tbsp. apple cider vinegar- Preheat oven to 425°F with oven rack
6 inches from heat. Stir together mustard,
thyme, rosemary, pepper, and 1^1 ⁄ 2 tea-
spoons of the salt in a small bowl. Reserve
2 teaspoons of the mixture. - Stir together panko, 2 tablespoons
of the oil, and 1 teaspoon of the salt in a
shallow dish. Rub pork chops with mustard
mixture, and dredge 1 side of pork in panko
mixture, pressing to adhere. Place pork on
a baking sheet lined with aluminum foil,
with dredged side facing up.
3. Toss together potatoes, shallots, 1^1 ⁄ 2
tablespoons of the oil, and remaining^1 ⁄ 2
teaspoon salt in a bowl. Arrange potato
mixture around pork chops. Bake in
preheated oven until a thermometer
inserted in thickest portion of pork
registers 118°F, 18 to 20 minutes.
4. Increase oven temperature to broil. Toss
haricots verts with 1 tablespoon of the oil,
and scatter around pork chops. Broil until
pork registers 135°F and vegetables are
tender, about 5 minutes. Let pork rest
10 minutes (internal temperature will
increase to 145°F). Whisk together vinegar,
reserved 2 teaspoons mustard mixture,
and remaining 2 tablespoons oil; drizzle
over vegetables.
PORK POINTER
Dredge only one
side of each pork chop
in the panko mixture
to keep the underside
of the meat from
becoming soggy.