Ingredients
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1 large head cauliflower, trimmed and cut into florets
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1 lb sweet potatoes, scrubbed and cut into cubes
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4 tbsp olive oil, divided
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4 boneless pork chops
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2 cups cheese and garlic croutons
Steps
1
Preheat oven to 425°F. In a large bowl, toss the cauliflower and sweet potatoes with 3 tbsp oil, salt, and pepper. Arrange on 2 parchment- line large rimmed baking sheets in a single layer; reserve bowl.
2
Season the pork chops all over with salt and pepper. Moving vegetables to make room, arrange 2 pork chops in center of each baking sheet in a single layer.
3
In a food processor, pulse the croutons until finely ground (like bread crumbs). Transfer to bowl from vegetables and toss with remaining 1 tbsp oil. Top pork chops with crumbs. Bake 25–30 min., until vegetables are tender and pork is cooked through.
