The one-pan oven-baked dinner is full of autumn herb flavor with French inspiration. Boneless pork chops are coated in breadcrumbs, Dijon mustard, and herbs de Provence before being baked alongside green beans and delicata squash for a satisfying meal with easy cleanup!
Keyword: dinner, gluten free, high protein, lunch, Pork, pork chop
Servings: 4meals
Calories: 385kcal
Author: Meal Prep on Fleek
Equipment
sheet pan
Ingredients
44 ounceboneless pork chops
2teaspoonherbs de Provence
½teaspoonsea salt
¼teaspoongarlic powder
½cupgluten-free breadcrumbs
1large egg
2teaspoonDijon mustard
For Vegetables
2tablespoonolive oildivided
5cupsgreen beanstrimmed
3cupsdelicata squashcut in half lengthwise/seeds removed/sliced into ½-inch pieces
1tablespoonhoney
Sea salt and pepper to taste
Instructions
Preheat oven to 425ºF and liberally grease a large baking sheet with olive oil or cooking spray. Combine green beans in a medium mixing bowl and drizzle with 1 tablespoon of olive oil. Toss to coat. Spread green beans on the center of the baking sheet. Add squash to bowl and drizzle with honey and remaining tablespoon of olive oil. Toss to coat. Spread evenly on top or bottom of the baking sheet. Season green beans and squash with salt and pepper.
Add breadcrumbs, herbs de Provence, garlic powder, and sea salt to a shallow bowl and stir. Heat egg and Dijon mustard in a separate shallow bowl. Dip each pork chop in egg mixture shaking off excess, then dredge in breadcrumbs on all sides. Place onto the baking sheet. Repeat with remaining pork chops.
Bake for 30 minutes, turning pork chops, acorn squash, and green beans after 15 minutes.
Place 1 pork chop in large compartments of 4 white MPOF containers. Divide green beans and squash between small compartments.