Pan-Roasted Pork Chops & Potatoes Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
- 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 remaining salad dressing.
- 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.
- 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.
- 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.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment