- 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
- Place pork chops and 1/2 cup salad dressing in a large resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Refrigerate remaining salad dressing.
- Preheat oven to 400°. 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 or until a thermometer inserted in pork reads 145°. Preheat 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. Yield: 4 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Pan-Roasted Pork Chops & Potatoes
"I found the timeframe for roasting the vegetables was far too long, especially, the brussels sprouts. Instructions to roast, add pork chops, continue roasting, then broil was too much. I removed the brussels sprouts to roast/broil the pork chops. Marinating the pork chops did result in very tender and tasty chops."
"This was an easy and delicious dinner! My husband said it was one of the best pork chops he's ever had. My kids ate Brussels sprouts. The hardest part is just remembering to defrost the pork and marinade it ahead of time."