Pan-Roasted Pork Chops & Potatoes

• 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

1. 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.
2. Preheat oven to 400u0b0. 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.
3. 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 145u0b0. Preheat broiler.
4. 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.

pork loin chops, italian salad dressing, potatoes, brussels sprouts, bread crumbs, parsley, salt, pepper, butter

Taken from www.tasteofhome.com/recipes/pan-roasted-pork-chops-potatoes/ (may not work)