Ingredients
4 boneless pork loin chops (6 ounces each) 1/2 cup plus 2 tablespoons reduced-fat Italian salad dressing, divided4 small potatoes (about 1-1/2 pounds) 1/2 pound fresh Brussels sprouts, trimmed and halved 1/2 cup soft bread crumbs1 tablespoon minced fresh parsley1/4 teaspoon salt1/8 teaspoon pepper2 teaspoons butter, melted
Preparation
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.
