Pork chops in the oven

Ingredients:

• 3 large sweet potatoes (about 700g), peeled and cut into 2cm pieces.
• 2 poblano peppers or green bell peppers, coarsely chopped
• 2 tablespoons extra-virgin olive oil
• Cooking spray
• 1/4 cup mayonnaise
• 1/4 cup milk
• 1 tbsp. chili powder
• 2 tbsp. Japanese panko breadcrumbs
• 700 g pork chops, approximately 0.5 cm thick.
• Salsa verde and lime wedges, for serving (optional)

Preparation:

1. Position racks in the upper and lower thirds of the oven and preheat to 425°F (220°C). On a rimmed baking sheet, toss the sweet potatoes and peppers with olive oil, 1/2 teaspoon salt, and season to taste; spread them in a single layer. Bake on the bottom rack of the oven until tender, about 35 minutes. Meanwhile, place a rack on another rimmed baking sheet and spray with cooking spray.
2. In a large bowl, combine the mayonnaise, milk, chili powder, and 1 teaspoon of salt. Place the breadcrumbs in another large bowl. Add the pork to the mayonnaise mixture and turn to coat.
3. Transfer each chop, one at a time, to a bowl with breadcrumbs and turn to coat completely; arrange on a wire rack. Generously spray both sides with cooking spray. Bake the chops on the top rack of the oven until golden brown and cooked through, 12 to 18 minutes.
4. Serve the pork with roasted vegetables, salsa verde and lime wedges.