This homestyle meal delivers on classic downhome vibes. Juicy pork chops are slathered with tangy mustard and topped with crunchy breadcrumbs. A side of BBQ carrots adds a little smoke and a little tang to the hearty chops, while crumbly cornbread adds just the right amount of sweetness.
Meal Card: Panko Crusted Pork Chop
Ingredients
- 1-2 packages pork chops
- 1-2 packages cornbread
- 1-2 packets BBQ sauce
- 1-2 packets panko
- 1-2 packages Parisian carrots
- 2-4 packets Dijon mustard
Directions
1) Place packets of BBQ sauce and Dijon in a bowl of hot water to thaw. If scheduling this meal, place BBQ sauce in the fridge to thaw. Place cornbread on top of Suvie to warm. In a small bowl, stir together panko, a pinch of salt, and 2 tbsp olive oil (4 tbsp for 4 servings).
2) Place pork chops on a Suvie roasting rack (handles facing up) set within a Suvie pan. Spread an even layer of Dijon over each chop. Sprinkle panko over Dijon. Place pan in the top zone of Suvie.
3) Open Parisian carrots into a Suvie pan. Season generously with olive oil, salt, and pepper. Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen
Suvie Cook Settings
Bottom Zone: Roast at 350°F for 15 minutes (for 4 servings, Roast for 20 minutes)
Top Zone: Roast at 325°F for 25 minutes (for 4 servings, Roast for 35 minutes)
4) Remove pans from Suvie. Transfer pork chops to plates to rest for 4 minutes. Drizzle half the BBQ sauce over the carrots and stir to coat (reserve BBQ sauce for another use). Divide carrots between plates. Serve with cornbread.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 730, Total Fat 16g, Total Carbohydrates 91g, Total Sodium 1230mg, Total Protein 52g.
