Panko-Crusted Pork Chops with Carrot Mash

• servings: 4 servings
• active time: 25 minutes
• total time: 40 minutes

Ingredients

2 lb. carrots, peeled and cut into 2-inch pieces

4 tbsp. salted butter, cubed

1 tbsp. honey

1/2 tsp. kosher salt, plus more to taste

1/4 tsp. cayenne pepper

5 tbsp. panko breadcrumbs

1 tbsp. olive oil

4 4-ounce boneless pork loin chops (about 1 inch thick)

2 tbsp. honey mustard

Chopped fresh parsley, for topping

Directions

Preheat the oven to 425 ̊. Fill a medium saucepan with 2 inches of water. Set a steamer basket in the pan and add the carrots. Cover and steam over medium-high heat until tender, about 20 minutes.

Drain the carrots and transfer to a food processor. Process until mostly smooth but not totally pureed. Add the butter, honey, salt and cayenne and pulse until the butter is fully incorporated. Keep the mash warm.

While the carrots cook, prepare the pork: Combine the panko, olive oil and a pinch of salt in a small bowl.

Place the pork chops on a baking sheet. Cover with the honey mustard, then top evenly with the panko mixture, pressing to adhere.

Bake the pork chops until the panko is golden and the meat is almost cooked through, 10 to 12 minutes (the pork will continue to cook out of the oven). Serve with the carrot mash and top with parsley.

Nutrition

• Calories: 429
• Total Fat: 24 g
• Saturated Fat: 11 g
• Trans Fat: 1 g
• Cholesterol: 93 mg
• Sodium: 645 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 7 g
• Total Sugars: 15 g
• Protein: 25 g