Herb-Crusted Pork Chops with Sweet Potato and Roasted Brussels Sprouts
Juicy herb-crusted pork chops served alongside creamy mashed sweet potato and crispy roasted Brussels sprouts with garlic
Herb-Crusted Pork Chops with Sweet Potato and Roasted Brussels Sprouts is a dinner recipe ready in about 45 minutes. Each serving has approximately 1092 kcal, 79g protein, 117g carbs, 29g fat. It fits a high-protein diet.
Preheat oven to 400°F (200°C)
Peel and cube sweet potatoes, place in a pot of water, bring to boil and cook for 12-15 minutes until tender
While potatoes cook, trim Brussels sprouts and toss with 1 tbsp olive oil, salt, and pepper
Spread Brussels sprouts on a baking sheet and roast for 15-18 minutes, stirring halfway through
Mix breadcrumbs, parsley, thyme, salt, and pepper in a shallow bowl
Pat pork chops dry and brush both sides with Dijon mustard
Press pork chops into the herb breadcrumb mixture, coating both sides
Heat 1 tbsp olive oil in a skillet over medium-high heat
Sear pork chops for 4-5 minutes per side until golden brown and cooked through (165°F internal temp)
Drain cooked sweet potatoes and mash with milk and minced garlic until creamy
Plate the herb-crusted pork chop, top with mashed sweet potato, and serve with roasted Brussels sprouts