½ cup plus 2 Tbsp reduced-fat Italian salad dressing, divided
4 Small potatoes (about 1-1/2 lbs)
½ lb fresh Brussels sprouts, trimmed and halved
½ cup soft bread crumbs
1 Tbsp minced fresh parsley
¼ tsp salt
1/8 tsp pepper
2 tsp butter, melted
INSTRUCTIONS
1. Place pork chops and ½ 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 400°F. 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 145°F. 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.
NOTES
Nutrition Facts
1 pork chop with 1 cup vegetables: 451 calories, 16g fat (5g saturated fat), 87mg cholesterol, 492mg sodium, 38g carbohydrate (3g sugars, 5g fiber), 38g protein.
