READER REVIEWA marinade gives these chops plenty of flavor, and the crumb coating packs on the crunch. For color, I like to tuck in a few handfuls of Brussels sprouts.
—CHAR OUELLETTE COLTON, OR
PREP: 20 MIN. + MARINATING • BAKE: 40 MIN. • MAKES: 4 SERVINGS
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 resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Refrigerate the 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 the 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. Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Per 1 pork chop with 1 cup vegetables: 451 cal., 16g fat (5g sat. fat), 87mg chol., 492mg sod., 38g carb. (3g sugars, 5g fiber), 38g pro.
Diabetic Exchanges: 5 lean meat, 2 1/2 starch, 2 fat.
READER REVIEW
“This was an easy and delicious dinner! My husband said it was one of the best pork chops he’s ever had. Our kids even ate the Brussels sprouts!”
MBDUMEE TASTEOFHOME.COM