Ingredients

• 4  cans (9-oz.) cut sweet potatoes, drained
• 3  pears, peeled, quartered, and cored
• 1/3  cup chopped pecans
• 1/3  cup brown sugar, packed
• 3  tablespoons, plus 1/2 cup all-purpose flour
• 3  tablespoons butter, melted
•   Olive oil nonstick cooking spray
• 2  eggs, beaten
• 1  cup Italian seasoned bread crumbs, Progresso
• 1  tablespoon herbes de Provence, McCormick Gourmet Collection
• 4  bone-in pork loin chops, 3/4-inch thick

Directions

1. Preheat oven to 350 degree F. In an 8-inch square baking dish, combine sweet potatoes and pears. In a small bowl, combine pecans, brown sugar, 3 tablespoons flour, and the melted butter to make a paste. Crumble mixture over potatoes and pears. Set aside.

2. Spray a roasting pan and rack with cooking spray. Place beaten eggs in a shallow bowl, place remaining 1/2 cup flour on a plate, and place bread crumbs mixed with herbs de Provence on another plate. Dredge pork chops in flour. Dip in egg and then in the bread crumb mixture, coating the pork evenly all over. Arrange chops on rack in prepared pan and coat lightly with cooking spray.

3. Bake pork chops alongside sweet potatoes and pears for 20 to 30 minutes, or until chops are cooked to desired doneness and sweet potatoes and pears are tender. Makes 4 servings.