Recipe courtesy of Pam's Midwest Kitchen Korner
4 boneless pork loin chops
½ cup plus 2 tablespoons lite Italian salad dressing, divided
4 potatoes, each cut lengthwise into 8 wedges
½ pound Brussels sprouts, trimmed and halved
½ cup Italian bread crumbs, or plain
½ teaspoon salt
½ teaspoon seasoned pepper
1 tablespoon butter, melted
Place pork chops and ½ cup salad dressing in a large resealable plastic bag, turning to coat.
Refrigerate for 1-2 hours.
Preheat oven to 400°.
Arrange potatoes and Brussels sprouts on a large baking pan coated with cooking spray.
Drizzle vegetables with remaining 2 tablespoons salad dressing, toss to coat.
Roast for 20 minutes.
Drain pork, discarding marinade.
Stir vegetables, place pork chops over top.
Roast 25 minutes longer or until pork is cooked through, thermometer reads 155°.
In a small bowl, combine bread crumbs, salt and pepper, stir in melted butter.
Top pork with crumb mixture.
Place under broiler, 4 to 6 inches from heat for 1-2 minutes or until bread crumbs are golden brown.