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Title: Pan-Roasted Pork Chops & Potatoes
Categories: Pork, Potatoes, Vegetabls, Bread, Herbs
Yield: 4 servings

4 Boneless pork loin chops; 6
- oz ea
1/2 c + 2 tb Italian salad
- dressing; divided
4 sm Potatoes
1/2 lb Brussels sprouts; trimmed,
- halved
1/2 c Soft bread crumbs
1 tb Minced fresh parsley
1/4 ts Salt
1/8 ts Pepper
2 ts Butter; melted

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.

Set oven @ 400oF/205oC.

Cut each potato lengthwise into 12 wedges. Arrange
potatoes and Brussels sprouts in a 15x10x1-in. 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. Heat broiler.

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

Char Ouellette, Colton, Oregon

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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