Pan-Roasted Pork Chops & Potatoes Recipe

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Pan-Roasted Pork Chops & Potatoes Recipe
Pan-Roasted Pork Chops & Potatoes Recipe photo by Taste of Home
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Pan-Roasted Pork Chops & Potatoes Recipe

Read Reviews
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Publisher Photo
A shortcut marinade gives these chops plenty of flavor, and the crumb coating packs on the crunch. For color, I like to tuck in a few handfuls of Brussels sprouts. —Char Ouellette, Colton, Oregon
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Bake: 40 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Bake: 40 min.

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

Directions

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.
Editor's Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Originally published as Pan Roasted Pork Chops & Potatoes in Simple & Delicious February/March 2015

Nutritional Facts

1 pork chop with 1 cup vegetables: 451 calories, 16g fat (5g saturated fat), 87mg cholesterol, 492mg sodium, 38g carbohydrate (3g sugars, 5g fiber), 38g protein. Diabetic Exchanges: 5 lean meat, 2-1/2 starch, 2 fat.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Editor's Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Originally published as Pan Roasted Pork Chops & Potatoes in Simple & Delicious February/March 2015

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Reviews forPan-Roasted Pork Chops & Potatoes

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MY REVIEW
Sfcollins User ID: 7951672 239442
Reviewed Dec. 14, 2015

"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."

MY REVIEW
[email protected] User ID: 1289836 218445
Reviewed Jan. 20, 2015

"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."

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