Baked Pork Cutlet with Roasted Vegetables

Prepare the ingredients. This is what will be on the plate – prepare the ingredients in advance so the work goes smoothly. Preheat the oven to 220 °C.

Prepare the vegetables. Rinse the grenaille potatoes, optionally scrub them with a brush, and cut them in half. Peel the carrots and cut them into rounds about 1 cm thick so the vegetables roast evenly.

Roast the vegetables. Lightly grease a baking dish with vegetable oil or butter. Put the potatoes and carrots in it, season with salt and pepper, and toss so the vegetables are evenly coated. Add a few sprigs of thyme and place in the preheated oven to roast for 10 minutes.

Chop the parsley. Optionally pull the parsley leaves off the stems and finely chop them.

Prepare the gratin mixture. Place grated cheese and breadcrumbs in a small bowl, add the thyme leaves and some of the chopped parsley. Mix everything to form a crumbly mixture.

Prepare the meat. Season the pork chops with salt and pepper on both sides. Cover one side of each chop evenly with the cheese-breadcrumb mixture and press it on lightly.

Bake the meat. Remove the baking dish from the oven, toss the vegetables and place the chops on top with the breadcrumb mixture facing up. Reduce the oven temperature to 200 °C, return the dish to the oven and bake for approximately 12-15 minutes, until the meat has a golden crust and the potatoes are tender.

Serve. Divide the vegetables among plates, sprinkle with the remaining parsley, place the baked slice of meat on top and serve immediately.