Published: by Absolutely Recipes, in the Meat recipes category.

Pan-Roasted Pork Chops & Potatoes Recipe.

Ingredients:

4 boneless pork loin chops (6 ounces each)
1/2 cup plus 2 tablespoons reduced-fat Italian salad dressing, divided
4 small potatoes (about 1-1/2 pounds)
1/2 pound fresh Brussels sprouts, trimmed and halved
1/2 cup soft bread crumbs
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons butter, melted

Recipe Instructions:

Place pork chops and 1/2 cup salad dressing in a large bowl; turn to coat.
Cover and refrigerate 8 hours or overnight.
Refrigerate remaining salad dressing.

Preheat oven to 400 degrees.
Cut each potato lengthwise into 12 wedges.
Arrange potatoes and Brussels sprouts in a 15x10x1 inch baking pan coated with cooking spray.
Drizzle vegetables with remaining salad dressing; toss to coat.
Roast 20 minutes.

Drain pork, discarding marinade.
Pat pork dry with paper towels.
Stir vegetables; place pork chops over top.
Roast 15-20 minutes longer or until a thermometer inserted in pork reads 145 degrees.
Preheat broiler.

In a small bowl, combine bread crumbs, parsley, salt and pepper; stir in butter.
Top pork with crumb mixture.
Broil 4-6 inches from heat 1-2 minutes or until bread crumbs are golden brown.
Let stand 5 minutes.

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