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Rosemary-Dijon Pork Chops & Oven Potatoes Dinner 

Here's a great healthy living recipe your family will love! Michele uses dijon mustard and SHAKE AND BAKE for this delicious pork chop dinner.
prep time
15 min
time
45 min
servings
4 servings

what you need

  • 1 lb. potatoes (about 3 small), cut into 1-inch chunks
  • 1/4 cup KRAFT Lite House Italian Dressing
  • 4  bone-in pork chops, (1-1/2 lb.), 1/2 inch thick
  • 4 tsp. GREY POUPON Dijon Mustard
  • 1/2 cup SHAKE 'N BAKE Original Pork Seasoned Coating Mix
  • 1/4 tsp. dried rosemary leaves, crushed
  • 2 cups hot cooked baby carrots

  • TOSS potatoes with dressing in microwaveable bowl. Microwave on HIGH 7 min., stirring after 4 min.
  • SPREAD chops with mustard. Mix coating mix and rosemary in shallow dish. Add chops; turn over to evenly coat both sides of each chop. Place in center of foil-lined 15x10x1-inch pan; surround with potatoes.
  • BAKE 30 min. or until chops are done (160°F) and potatoes are tender. Serve with carrots.

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