CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6689887d   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pan-Roasted Pork Chops & Potatoes   
    Categories: Pork, Potatoes, Vegetabls, Bread, Herbs   
         Yield: 4 servings   
       
         4    Boneless pork loin chops; 6   
              - oz ea   
       1/2 c  + 2 tb Italian salad   
              - dressing; divided   
         4 sm Potatoes   
       1/2 lb Brussels sprouts; trimmed,   
              - halved   
       1/2 c  Soft bread crumbs   
         1 tb Minced fresh parsley   
       1/4 ts Salt   
       1/8 ts Pepper   
         2 ts Butter; melted   
       
     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.   
        
     Set oven @ 400ºF/205ºC.   
        
     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. Heat 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.   
        
     Char Ouellette, Colton, Oregon   
        
     Makes: 4 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... January 20, 2021 - The end of an error!   
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