4 cans (15 ounces each) cut sweet potatoes, drained, Princella®
3 pears, peeled, quartered, and cored
1/3 cup chopped pecans
1/3 cup brown sugar, packed, C&H®
3 tablespoons plus 1/2 cup all-purpose flour
3 tablespoons butter, melted
Olive oil nonstick cooking spray, PAM®
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
Preheat oven to 350 degrees 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 butter to make a paste. Crumble mixture over potatoes and pears. Set aside.
Spray a roasting pan and rack with cooking spray. Place eggs in a shallow bowl. Place 1/2 cup flour on a plate. Place bread crumbs and herbes de Provence on another plate and mix well. Dredge pork chops in flour. Dip in eggs, then in bread crumb mixture, coating pork. Arrange chops on rack in prepared pan and coat lightly with cooking spray.
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.