OVEN FRIED PORK CHOPS

Ingredients

• 3 tablespoons country-style Dijon mustard
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary oil
• 1 1/2 teaspoons pepper
• 3 teaspoons kosher salt, divided
• 1 cup panko (Japanese-style breadcrumbs)
• 6 1/two tablespoons essential olive oil, divided
• 4 (12-oz.) 1-inch-thick, bone-in, center-cut pork chops
• 1 pound sweet taters, peeled and reduce 34-inch pieces (3 cups)
• 4 shallots, halved
• 8 ounces haricots verts (French eco-friendly beans)
• 1 tablespoon apple cider vinegar treatment

Steps to make It

Preheat oven to 425°F with oven rack 6 inches from heat. Stir together mustard, thyme, rosemary oil, pepper, and 1 12 teaspoons from the salt in a tiny bowl. Reserve 2 teaspoons from the mixture.
Stir together panko, two tablespoons from the oil, and 1 teaspoon from the salt inside a shallow dish. Rub pork chops with mustard mixture, and dredge 1 side of pork in panko mixture, pressing to stick. Place pork on the baking sheet lined with aluminum foil, with dredged side facing up.
Toss together taters, shallots, 1 12 tablespoons the oil, and remaining 12 teaspoon salt inside a bowl. Arrange potato mixture around pork chops. Bake in preheated oven until a thermometer placed in thickest part of pork registers 118°F, 18 to twenty minutes.
Increase oven temperature to broil. Toss haricots verts with 1 tablespoon from the oil, and scatter around pork chops. Broil until pork registers 135°F and vegetables are tender, about a few minutes. Let pork rest ten minutes (internal temperature increases to 145°F). Whisk together vinegar, reserved 2 teaspoons mustard mixture, and remaining two tablespoons oil drizzle over vegetables.