Peel, then cut sweet potatoes into 1-inch pieces. Add sweet potatoes, 1 tsp (2 tsp) salt and enough water to cover (by approx. 1-2 inches) to a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until sweet potatoes are fork-tender, 10-12 min.

Meanwhile, core, then cut pepper into ½-inch slices. Trim green beans. Combine breadcrumbs and Parmesan in a shallow dish.

Add peppers, green beans and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until veggies are tender-crisp, 14-17 min.

Meanwhile, pat pork dry with paper towels. Carefully slice each pork chop in half through the centre, parallel to the cutting board. (NOTE: You will have 4 pieces of pork for 2 ppl and 8 pieces for 4 ppl.) Coat pork all over with mayo. Working with one piece of pork at a time, firmly press both sides into breadcrumb mixture to coat completely.

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then pork. Pan-fry until golden-brown, 2-3 min per side. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl, using 1 tbsp oil per batch). Transfer pork to another parchment-lined baking sheet. Roast in the top of the oven until cooked through, 5-6 min.**

When sweet potatoes are fork-tender, drain and return them to the same pot, off heat. Mash 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) milk into potatoes until smooth. Season with ⅛ tsp (¼ tsp) salt and pepper, to taste. Divide sweet potato mash, Parmesan pork chops and roasted veggies between plates.