3 T. Dijon mustard
1 T. chopped fresh thyme
1 T. chopped fresh rosemary
1.5 tsp. black pepper
3 tsp. kosher salt
1 cup Panko
6.5 T olive oil
4 pork chops, 1 inch, bone in, center cut
1 lb. sweet potatoes, peeled and cut into 3/4 inch pieces
4 shallots, halved
8 oz. french green beans
1 T. apple cider vinegar

3 T. Dijon mustard 1 T. chopped fresh thyme 1 T. chopped fresh rosemary 1 5 tsp. black pepper 3 tsp kosher salt 1 cup Panko 6 5 T olive oil 4 pork chops, 1 inch, bone in, center cut 1 lb. sweet potatoes, peeled and cut into 3/4 inch pieces 4 shallots, halved 8 oz. french green beans 1 T. apple cider vinegar

1. Preheat oven to 425. Stir together mustard, thyme, rosemary, pepper, and 1.5 tsp, of the salt in a bowl. Reserve 2 tsp. of the mixture.

2. Stir together Panko, 2 T. of the oil, and 1 tsp. of the salt in a shallow dish. Rub pork chops with mustard mixture and dredge 1 side of pork in panko mixture, pressing to adhere. Place pork on baking dish lined with aluminum foil, with dredged side facing up.

3. Toss together potatoes, shallots, 1.5 tsp. of the oil, and remaining 1/2 tsp. salt in a bowl. Arrange potato mixture around pork chops. Bake 18 to 20 minutes until pork is 118.

4. Increase oven temp to broil. Toss green beans with 1 T. of the oil and scatter around pork chops. Broil until pork registers 135 and vegetables are tender, about 5 minutes. Whisk together vinegar, reserved 2 tsp. mustard mixture, and remaining 2 T of oil, drizzle over vegetables.