October 31, 2018
Fresh Tomatoes, Main Dish, Pork,
Vegetables, Italian, Easy/Beginner Cooking, Marinate, Oven Roast, No Eggs, All Occasions more
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"This recipe comes from Betty Crockers website and I am posting here for safe keeping."
Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
In large bowl add 4 tablespoons of melted butter, garlic, Italian seasoning and 1 teaspoon of the salt. Pour 2 tablespoons of the mixture into a medium bowl add the pork chops and toss to coat. Cover and refrigerate until ready to roast.
In a large bowl add potatoes to remaining butter mixture and toss together. Pour potatoes onto the sheet pan and roast 25 to 30 minutes or until tender. Stir once.
Meanwhile in a medium bowl mix remaining 1 tablespoon melted butter, bead crumbs and Parmesan cheese. Set aside.
When potatoes have roasted for 25-30 add pork chops being careful with hot pan. Top pork with bread crumb mixture pressing to adhere. Add tomatoes and green beans and sprinkle vegetables with remaining 1/4 teaspoon salt. Roast 12 to 18 minutes or until pork is no longer pink, meat thermometer inserted in center reads at least 145°F and potatoes are browned and tender. Top with basil if desired and serve immediately.
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