|Ready for harvest|
After all this time, since first eating them years ago, I chose to try the sprouts again. Maybe they just needed a different method of cooking ~ like being roasted instead of boiled ~ a proper cooking!
What developed was a good sweet roasted flavor, they tasted pretty good this go around, especially along side the chops and potatoes!
The secret for these pork chops is in the Italian salad dressing marinade. Using the shortcut marinade in this recipe, the meat turned out tender and delicious on the inside.
On the outside, the crumb coating delivered a good crunch, almost like the breaded chops Grandma used to make.
And who doesn’t like roasted potatoes?
This is a perfect comfy dinner for a snowy day…
Our winter here in Cary, has been a bit weird this year! Warmer than usual, with no more than a trace of snow in January and February.
This morning we have 4” snow on the ground, more on the way tomorrow.
Spring is just around the corner…
Pan-Roasted Pork Chops w/Potatoes and Brussels Sprouts
4 boneless pork loin chops
½ cup plus 2 tablespoons lite Italian salad dressing, divided
4 potatoes, cut lengthwise into 8 wedges
½ pound Brussels sprouts, trimmed and halved
½ cup Italian bread crumbs, or plain
½ teaspoon salt
½ teaspoon seasoned pepper
1 tablespoon butter, melted
Place pork chops and ½ cup salad dressing in a large resealable plastic bag, turning to coat.
Refrigerate for 1-2 hours.
Preheat oven to 400°.
Arrange potatoes and Brussels sprouts on a large baking pan coated with cooking spray.
Drizzle vegetables with remaining 2 tablespoons salad dressing, toss to coat.
Roast for 20 minutes.
Drain pork, discarding marinade.
Stir vegetables, place pork chops over top.
Roast 25 minutes longer or until pork is cooked through, thermometer reads 155°.
In a small bowl, combine bread crumbs, salt and pepper, stir in melted butter.
Top pork with crumb mixture.
Place under broiler, 4 to 6 inches from heat for 1-2 minutes or until bread crumbs are golden brown.