Rosemary-Dijon Pork Chops and Oven Potatoes Dinner Recipe

Rosemary-Dijon Pork Chops and Oven Potatoes Dinner Recipe

  • 1 pound potatoes, cut into 1-inch chunks
  • 1/4 cup KRAFT Light House Italian Reduced Fat Dressing
  • 4 bone-in pork chops, 1/2 inch thick
  • 4 teaspoons GREY POUPON Dijon Mustard
  • 1/2 cup SHAKE 'N BAKE Original Pork Seasoned Coating Mix
  • 1/4 teaspoon dried rosemary leaves, crushed
  • 2 cups hot cooked baby carrots
  1. Preheat oven to 375 degrees F. Toss potatoes with dressing in microwaveable bowl. Microwave on HIGH 7 min., stirring after 4 min.
  2. Spread chops with mustard. Measure 1/2 cup coating mix; place in shallow dish along with the rosemary. Coat both sides of chops with the coating mix. Place in center of foil-lined 15x10x1-inch baking pan. Arrange potatoes around chops.
  3. Bake 30 min. or until chops are cooked through (160 degrees F) and potatoes are tender. Serve with the carrots.
Recipe of the Day|