Food and Recipes Meat Pork and Ham Oven-Fried Pork Chops Recipe with Sweet Potatoes and Green Beans Be the first to rate & review! This hearty sheet pan supper is a cinch to make, even on the busiest weeknight. The secret to crisp, breaded pork chops? Dredge only one side of each pork chop in the panko mixture to keep the underside of the meat from becoming soggy. By Paige Grandjean Paige Grandjean Instagram Website Paige Grandjean is a food editor and recipe developer with over seven years of experience in food media. Her recipes and writing have appeared in over 15 nationally distributed print publications, as well as on various digital platforms. Paige's recipes have been showcased on the covers of magazines such as Food & Wine, Southern Living, and Cooking Light, with her 2020 Food & Wine Lamination cover story earning a spot as a Folio: Eddie and Ozzie Award Finalist. She is a member of IACP and has a WSET Level 2 Award in Spirits. Southern Living's editorial guidelines Published on January 17, 2019 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio; Prop Styling: Audrey Davis; Food Styling: Tina Bell Stamos Active Time: 25 mins Total Time: 55 mins Yield: 4 serves Ingredients 3 tablespoons country-style Dijon mustard 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh rosemary 1 1/2 teaspoons black pepper 3 teaspoons kosher salt, divided 1 cup panko (Japanese-style breadcrumbs) 6 1/2 tablespoons olive oil, divided 4 (12-oz.) 1-inch-thick, bone-in, center-cut pork chops 1 pound sweet potatoes, peeled and cut into 3⁄4-inch pieces (3 cups) 4 shallots, halved 8 ounces haricots verts (French green beans) 1 tablespoon apple cider vinegar Directions Preheat oven to 425°F with oven rack 6 inches from heat. Stir together mustard, thyme, rosemary, pepper, and 1 1⁄2 teaspoons 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. 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. 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. Rate it Print