6 Medium Sized Boneless Pork Chops
3 Eggs Slightly Whisked
1 Bag Olivia’s Parmesan Pepper Croutons Crushed
1 Large Sweet Potato Diced
5 Large Kale Stalks, leaves removed, chopped
3 Large Mushrooms halved and sliced
1 Large Clove Garlic, chopped
¼ Cup White Wine (whatever tastes good to you!)
2 TBSP Olive Oil (plus more if needed)
Salt & Pepper
Make dredging station with eggs (in one bowl, whisked) and Olivia’s crushed croutons (in another bowl).
Dip pork chop in egg, coat in crushed croutons, place on oiled baking sheet. Repeat until all pork chops are coated. Bake @ 380 degrees for 25 – 30 mins or until juice runs clear and bread crumbs are slightly toasted (Mmmmmmm….)
For the veggies: Place diced sweet potato in medium heat pan with olive oil, garlic, salt and pepper – sauté til’ tender (about 5-7 mins).
Add chopped kale, sliced mushroom, wine, salt and pepper.
Continue to saute til’ kale is slightly wilted and mushrooms are tender. Finish with salt and pepper.