MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Pan-Roasted Pork Chops & Potatoes
Categories: Pork, Potatoes, Vegetables, Bread, Herbs
     Yield: 4 Servings

     4    Boneless pork loin chops
          - (6 oz ea)
   1/2 c  Italian salad dressing;
          - +2 tb, divided
     4 sm Potatoes
   1/2 lb Brussels sprouts; trimmed,
          - halved
   1/2 c  Soft bread crumbs
     1 tb Fresh parsley; minced
   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 @ 400°F/205°C.

 Cut each potato lengthwise into 12 wedges. Arrange potatoes and
 Brussels sprouts in a 15x10x1" 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 to 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 to 6" from
 heat for 1 to 2 minutes or until bread crumbs are golden brown. Let
 stand 5 minutes.

 Recipe by Char Ouellette, Colton, Oregon

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

 Uncle Dirty Dave's Archives

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