Sesame-Crusted Pork Chops With Roasted Squash Salad

• 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

1. 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.
2. Preheat the oven to 425u0b0F. 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.
3. 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.
4. 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.

breadcrumbs, sesame seeds, egg whites, pork chops, butternut squash, red pepper, sesame oil, green beans, vegetable oil, red onion, cilantro, soy sauce, fish sauce, clove garlic, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/24330 (may not work)