Sesame-Crusted Pork Chops With Roasted Squash Salad - cooking recipe

Ingredients

1 1/4 cups panko breadcrumbs
1/3 cup sesame seeds
2 None egg whites
8 None thin boneless pork chops
1 1/2 lbs butternut squash, peeled, seeded and cut into 3/4-inch pieces
1 large red pepper
2 tbsp sesame oil
4 oz green beans, halved diagonally
1/4 cup vegetable oil
1 medium red onion, cut into thin wedges
1/3 cup chopped cilantro
2 tbsp soy sauce
2 tsp fish sauce
1 clove garlic, crushed
None None Lemon wedges, to serve

Preparation

Mix breadcrumbs and sesame seeds on a large plate. Whisk egg whites in a shallow bowl. Dip pork into egg, then press into breadcrumb mixture to lightly coat. Place on a large plate. Cover with plastic wrap; refrigerate for 15 minutes.
Preheat the oven to 425\u00b0F. Combine squash and pepper on a large foil-lined baking pan. Drizzle with 1 tbsp of the sesame oil; toss to coat. Bake for 20 mins. Add beans to squash mixture. Bake for 5 mins more or until vegetables are tender. Cool slightly. Place in a large bowl. Place a baking pan in the oven to heat.
Heat 2 tbsp of the vegetable oil in a large skillet on medium heat. Cook pork, in batches, for 1-2 mins each side or until browned. Add remaining 2 tbsp oil as needed. Place pork on the preheated baking pan. Bake, turning pork halfway during cooking, for 8-10 mins or until cooked through.
Add remaining 1 tbsp sesame oil, onion, cilantro, soy sauce, fish sauce and garlic to squash mixture in bowl; toss to combine. Serve pork chops with salad and lemon wedges.