Pork Chops/Potato Fans/Steamed Broccoli

Pork Chops/Potato Fans/Steamed Broccoli
3 Tablespoons olive oil
4 teaspoons lemon juice (**sale** fresh lemons 2/$1.00)
1 Tablespoon Worcestershire sauce
2 teaspoons oregano
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon pepper
½ teaspoon ground mustard
6 boneless pork chops (**sale** Super Saver Pack $1.99/lb.)
6 large baking potatoes (**sale** $0.69/lb.)
¼ teaspoon salt
¼ cup butter, melted (**sale** $2.19)
3 Tablespoons dry bread crumbs
3 Tablespoons shredded Parmesan cheese (**sale** $2.59)
Green onions, sliced (optional – garnish)

Refrigerate and marinade for at least 8 hours. Remove pork shops from marinade and discard the marinade. Cook over medium high heat until done.

With a sharp knife, slice potatoes thinly but not all the way through, leaving slices attached at the bottom. Place potatoes in a greased shallow baking dish. Sprinkle with salt; brush with 1/4 cup butter. Bake, uncovered, at 425° for 30 minutes. Brush potatoes with remaining butter and sprinkle with bread crumbs. Bake 20 minutes longer. Sprinkle with Parmesan cheese. Bake 5-10 minutes more or until potatoes are tender and golden brown.


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