Ingredients
5
tablespoons butter, melted
1
tablespoon finely chopped garlic
1
tablespoon Italian seasoning
1 1/4
teaspoons salt
4
bone-in pork loin chops (1 1/2 lb)
2
russet potatoes, unpeeled, cut into 1-inch pieces (1 lb)
1/2
cup Progresso™ Panko Italian style crispy bread crumbs
1/4
cup shredded Parmesan cheese
1
cup cherry tomatoes
1/2
lb green beans, trimmed
1/4
cup thinly sliced fresh basil leaves
Preparation
Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
In large bowl, mix 4 tablespoons of the melted butter, the garlic, Italian seasoning and 1 teaspoon of the salt. Pour 2 tablespoons of the mixture into medium bowl; add pork chops, and toss to coat. Cover and refrigerate. Add potatoes to remaining mixture in large bowl; toss. Pour potato mixture in pan. Roast 25 to 30 minutes, stirring once, until tender.
Meanwhile, in medium bowl, mix remaining 1 tablespoon melted butter, the bread crumbs and Parmesan cheese; set aside.
Add pork to pan with potatoes. Top pork with bread crumb mixture; press to adhere. Add tomatoes and green beans to pan; sprinkle vegetables with remaining 1/4 teaspoon salt. Roast 12 to 18 minutes or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F, and potatoes are browned and tender. Top with basil.
