I worked from home again on Friday, so I figured I would try a new approach to one of our weekly dishes. And, for those who read last week’s blog NO I did not set off the fire alarm this time!!!
What you will need:
Pack of boneless pork chops
Gulden’s Spicy Brown Mustard (or whatever mustard you have in your fridge)
Whole Wheat Italian-Style Bread Crumbs
Egg Beaters/Liquid Eggs or 2 regular eggs
2 Medium/Large Sweet Potatoes (wash and peeled)
(1) Take a bowl out that will be big enough to put the pork chops in. Put the egg beaters or 2 eggs in the bowl. Add a 2-3 squeeze of mustard from the container and stir.
(2) Dip the pork chop in the egg mixture and then coat it with the whole wheat bread crumbs
(3) Drizzle the bottom of a skillet or frying pan with olive oil before adding the pork chops, once the pork chops are in I drizzle each pork chop with a little more olive oil, and do so again when the pork chops are flipped for the first time
(4) I cook the pork chops on Medium, and then turn it up at the end when I’m sure the pork chops are cooked through
(5) While the pork chops are cooking, line a cookie sheet with tinfoil and drizzle with olive oil, slice the sweet potato into round slices and place on the cookie sheet
(6) In a small bowl mix maple syrup, cinnamon with a teaspoon-ish of olive oil. Take a basting brush and brush each sweet potato generously with the mixture
(7) Place the potatoes in the oven at about 350 and cook them until soft (Hint: You should be able to stick a fork through the potato)
If you cook the pork chops on low-medium to start while you prepare the sweet potatoes and then turn it up to medium and finally to high at the end to brown them, both parts of the meal should be done around the same time.
Ah Nom Nom!! You’re done!!