This healthy take on chops and chips is full of flavour – just pop everything into the oven and cook
Total time50 mins
Serves 4
700g sweet potatoes, peeled and sliced into wedges2 tbsp olive oil50g fresh breadcrumbs1 garlic clove1 tsp Dijon mustardoil spray4 pork chops, trimmed of any excess fat100g bag mixed salad leavesvinaigrette, to serve
STEP 1Heat oven to 200C/fan 180C/gas 6. Toss the potatoes with the oil and cook in the oven for 35 mins until lightly charred, then season with a little salt.STEP 2Meanwhile, whizz together breadcrumbs, garlic and mustard in a food processor, then season lightly. Lightly oil a baking tray with the oil spray, place the chops on top and sprinkle some of the breadcrumb mixture over each chop. Spray with a little more oil, then bake for 20 mins until the meat is cooked through and the topping is golden. Serve with the sweet potato wedges and mixed leaves, lightly drizzled with vinaigrette if you like.
