Pan-Roasted Pork Chops & Potatoes Recipe

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.