Crispy Herb-Crusted Pork Chops with Citrus Salsa and Sweet Potato Purée

Preheat your oven to 400°F (200°C).

In a shallow dish, combine 1 cup of panko breadcrumbs, 1/4 cup of grated Parmesan cheese, 1 tablespoon of chopped fresh rosemary, 1 tablespoon of chopped fresh thyme, and a pinch of salt and pepper.

In another bowl, whisk together 1 large egg and 1 tablespoon of Dijon mustard until well combined.

Dip each pork chop (2 boneless, about 1 inch thick) into the egg mixture, allowing excess to drip off, then coat thoroughly in the breadcrumb mixture.

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.

Once the oil is hot, add the pork chops and sear for 3-4 minutes on each side until golden brown.

Transfer the skillet to the preheated oven and bake for an additional 10-12 minutes, or until the internal temperature reaches 145°F (63°C).

While the pork chops are baking, peel and chop 2 medium sweet potatoes into chunks.

Boil the sweet potatoes in salted water for about 15 minutes, or until tender.

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Drain the sweet potatoes and return them to the pot.

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Add 2 tablespoons of butter, 1/4 cup of heavy cream, and a pinch of salt and pepper to the sweet potatoes.

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Mash until smooth and creamy, then set aside.

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For the citrus salsa, combine the zest and juice of 1 orange, the zest and juice of 1 lime, 1/4 cup of diced red onion, 1/4 cup of chopped fresh cilantro, and a pinch of salt in a bowl.

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Once the pork chops are done, let them rest for 5 minutes before serving.

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To plate, spread a generous scoop of sweet potato purée on each plate, top with a crispy pork chop, and spoon the citrus salsa over the top for a vibrant finish.