Sheet pan crispy honey mustard pork chops and sweet potatoes from Well Plated Every Day: Recipes for Easier, Healthier, More Exciting Daily Meals (page 145) by Erin Clarke

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Notes about this recipe

  • ginger2212 on May 15, 2025

    This was pretty good. My biggest takeaway was the reminder about brining pork and chicken. It really brings out the flavor and makes it more juicy. Pre-toasting breadcrumbs - especially when making breading station - is very annoying. I would just accept less brown breadcrumbs and avoid that step. I liked the mustard/egg/flour breading - it did result in a better crust so I will keep this in mind for future breaded cutlets. All in all - a good learning experience for techniques and it did taste good but I would not make again.

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