CHRS: CP437 2
MSGID: 1:18/200@fidonet 66898888
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!
--- MultiMail/Win v0.52
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)
SEEN-BY: 1/110 18/200 90/1 105/81 106/201 129/305 153/7715 218/700
SEEN-BY: 226/30 227/114 229/110 114 206 300 317 400 426 428 470 664
SEEN-BY: 229/700 266/512 282/1038 291/111 320/219 322/757 342/200
SEEN-BY: 396/45 460/58 633/280 712/848 5075/35
PATH: 18/200 229/426