Rosemary Dijon Pork Chops and Roasted Potatoes
Makes:
4 servings
Total Time:
15 hr 45 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Pork Entrees
what you need
- 1 lb. potatoes, cut into 1-inch chucks (about 3 cups)
- 1/4 cup Kraft Light Done Right House Italian Reduced Fat Dressing
- 4 bone-in pork chops (5 oz. each), 1/2 inch thick
- 4 tsp. Grey Poupon Dijon mustard
- 1/2 cup Shake N' Bake Original Pork Seasoned Mix
- 1/4 tsp. dried rosemary leaves, crushed
- 2 cups hot cooked baby carrots
make it
Preheat oven 375. Toss potatoes with dressing in microwaveable bowl, med-hi for 7 minutes, stirring after 4 minutes.
Spread chops with mustard. Measure 1/2 cup coating mix; place in shallow dish with the rosemary. Coat both sides of chops with the coating mix. Place in center lined 15x10x1-inch baking pan. Arrange potatoes around chops.
Bake 30 minutes or until chops are cooked through and potatoes are tender with the carrots.
Notes
