Crusted Pork with Roasted Potatoes and Green Beans with Savory Mushroom Gourmet Gravy
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Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
For the Pork Chops:
- 4 boneless pork chops (about 1 inch thick)
- 1/2 cup breadcrumbs (We used old sourdough bread that we blended)
- 1/4 cup grated Parmesan cheese (optional, for extra flavor)
- Salt and pepper to taste
- 2 tbsp olive oil (for brushing or spraying)
For the Roasted Potatoes:
- 4 yukon gold potatoes, quartered
- 2 tbsp olive oil
- 1 tsp rosemary (dried or fresh)
- Salt and pepper to taste
For the Green Beans & Tomatoes:
-
1 cup fresh green beans, trimmed
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
-
Salt to taste
Gravy!
Directions
Preheat oven to 400°F.
Line a baking sheet with parchment paper or foil.
In a shallow bowl, mix breadcrumbs, Parmesan, salt, and pepper.
Pat pork chops dry, then lightly brush with olive oil. Press each chop into the breadcrumb mixture to coat evenly.
Place on the prepared baking sheet.
Toss halved baby potatoes in olive oil, rosemary, salt, and pepper.
Spread on a second baking sheet (or around the pork if there's space).
Place both sheets in the oven
Bake for 25–30 minutes, flipping pork chops halfway through. Potatoes should be golden and fork-tender. (Internal pork temp should reach 145°F.)
While pork and potatoes bake, steam green beans until just tender (about 5–6 minutes).
In a skillet, heat olive oil and sauté cherry tomatoes for 2–3 minutes until softened.
Toss tomatoes with the green beans and a pinch of salt.
Warm the Le Sauce gravy pouch according to package instructions (In a saucepan or microwave).
Plate and Enjoy!
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