Average Rating: 4TOTAL TIME: Prep: 20 min. + marinating Bake: 40 min.
YIELD: 4 servings.Ingredients
- 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
Instructions
- 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 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.
- 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°. 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.
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.
Diabetic Exchanges: 5 lean meat, 2-1/2 starch, 2 fat.
