I decided many years ago,
there was a special place
in hell reserved for
Brussels sprouts!
 |
| Ready for harvest |
They’ve have been around forever, they’re almost older than dirt…
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
Ingredients:
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
Method:
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.
Serve
Printable recipe
Enjoy!
The pork chop looks so crisp and those roasted veggies are totally irresistible. This is truly a comforting and delicious meal!
ReplyDeleteThanks, Angie! It was all good! Take care
DeleteHi Pam, our weather has been crazy here as well, today will be in the eighties, phew much too warm for this time of year. Your pork chops look perfectly cooked and Brussel sprouts and potatoes sound like the perfect accompaniament.
ReplyDeleteThanks, Cheri! It was all good, even the Brussels sprouts! 80° sounds awesome to me! Take care
DeleteI love roasted and sauted Brussels sprouts but I remember my aversion for them in my youth! :)
ReplyDeleteI understand that, Debra! Have a good week!
DeleteSnowing here in Indy, too, but we won't get more than an inch. Still need some comfort food like your marvelous chops! Still trying to get Bill on board with Brussels sprouts, but not even roasting swayed him.
ReplyDeleteComfort food needed now with more snow here this morning. Have a good day, Liz!
DeleteI only love Brussels sprouts roasted. I hated them as a kid. This dinner sounds awesome!
ReplyDeleteThanks, Abbe! Yes, I feel the same way about brussels sprouts! Take care
DeleteI'm with you ... roasting Brussels Sprouts completely changed my opinion of them. This is a great way to serve them!
ReplyDeleteThanks, Beth! It's amazing how roasting changes the flavor. Have a good day!
DeletePam, So you finally got some snow... I know that you "missed it" in January and February. We've only had 1 snowfall here in East Tennessee this year. It was 2.5 inches and it totally melted away in 2 days. Cold the next 3 days or so...but no snow. I love this meal! It's my ideal combo. Love pork chops cooked this way and pairing them with roasted potatoes and Brussel sprouts is perfect. We love love roasted Brussel sprouts! Take Care, Big Daddy Dave
ReplyDeleteThanks, Dave! Glad you like this. And I know you remember the amount of snow we usually get in the winter here. Different this winter, for sure. Take care
DeleteHa ha ha ha brussels sprouts hell, I thought the same thing as a child and grew to like them as an adult. Indeed roasting works magic. That is one great dinner there!
ReplyDeleteHi Evelyne! Guess most kids think alike about the veggie! Thanks for the visit!
DeleteI don't mind Brussels, I know that my husband doesn't like them much but I love the challenge of cooking them every now and then in a new appealing way so I can hear him say: "well, they taste good like this!" I think he just grew up eating just over-boiled Brussels!
ReplyDeleteI think you're right, Alessandra! When we were kids they were over-boiled and tasted yucky. They taste good like this! :-) take care
DeleteI love brussel sprouts Pam I love roastings !!
ReplyDeleteMe too, Gloria! Have a great rest of the week!
DeleteAs usual, I'm in love with your food photos.
ReplyDeleteBrussel sprouts used to have a bad reputation, but the way they're prepared nowadays (roasted until crispy) makes them a delicious addition to a main dish(and your recipe is a wonderful proof to that).
Thanks so much, Duta! Roasting brings out all the good flavors and I will be doing that again before long. Take care and have a great day!
Deletethis is a fine looking sheet pan supper!
ReplyDeletespring is nigh? could've fooled me! :)
Hi Grace! I figure sooner or later, spring will be here. :-) Sheet pan suppers work great, easy and less clean up! :)
DeletePam, I'm not a meat person but I love those potatoes & especially the brussels sprouts. Too bad that brussel sprout is something not easy to be found here. Only available at high end supermarket.
ReplyDeleteHope you're going to have a great week ahead dear.
Blessings, Kristy
Hi Kristy! That's too bad with the Brussels sprouts. Roasted potatoes are so good though. You have a wonderful rest of the week! Blessings
DeleteIt has been a crazy winter here in Virginia too. Hardly a trace of snow and this morning we have ice and snow on the ground with a little more in the forecast. I was ready for spring! We had roasted sprouts last night - just love them! Love your pork recipe too :) Enjoy your last breath of winter!
ReplyDeleteTricia, can't wait for Spring! A little more snow this morning, but at least it's sunny now. I've definitely changed my mind about sprouts after eating them roasted. Take care
DeleteGreat looking one pan meal Pam - we like to use Italian dressing as well.
ReplyDeleteHi Larry! Thanks! Yes, I use Italian dressing now and then and really like how it turns out as a marinade, etc. Good day!
DeleteRoasting has cured a lot of bad raps for the cruciferous family of veggies! It's the only way I'll good them these days (except for my Brussels Sprout Souffle which is a Thanksgiving fixture). Yours look perfectly delicious along with the potatoes and chops, Pam!
ReplyDeleteGreat way with words, Susan! And I will be checking out your souffle! Thanks for stopping by, I'm happy you did!
DeleteI have never seen sprouts growing before - I learned something!! I like sprouts, and your entire meal looks delish. Yes, who diesn't love roast potatoes.
ReplyDeleteWoo hoo, Cakelaw! I always tell Bubba to learn something new every day and I try to myself! It was a good meal for us!
DeleteI adore brussels sprouts they are a staple here love the idea of that pork chop and roasted yum!
ReplyDeleteWay to go, Claudia! I think they just might be a staple here now, it's all in the roasting!
DeleteI have seen Brussel sprouts at Trader's Joe...but did not how it look like in the nature...I love the idea of adding at the end when roasting pork chops, one pan and you have a whole meal..the Italian dressing as marinade sounds delicious.
ReplyDeleteStay warm Pam...have a nice week :)
Truth be told, I didn't know either, Juliana! It just all worked out well with the meal and I'm a Brussels sprouts believer now! Thanks for the visit and you have a nice week too! Take care
DeleteI still just can't get to liking them. I like broccoli and cabbage but sprouts just don't do it for me. I want to like them and used to think I just haven't had them made right. But since I have had them made by a world class chef and everyone was saying the best they ever. So maybe one day I'll change my mind too.
ReplyDelete