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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