Pan-Roasted Pork Chops & Potatoes

Name: Pan-Roasted Pork Chops & Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings.
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

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

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 bowl; turn to coat. Cover and 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.

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.

Nutrition 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.

Originally published as Italian Pork Chops in Simple & Delicious February/March 2015

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xlsalbums

May 30, 2018

Good flavors on the pork although I tend to dry my pork out.....gotta practice. The potatoes didn't cook as crispy as I'd like. And next time, I'll roast green beans instead of brussels sprouts. Just not a fan.
Sfcollins

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.
mbdumee

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.