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Rosemary-Dijon Pork Chops & Oven Potatoes Dinner

  • 4servings
  • 45minutes
  • 460calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, E
MineralsCopper, Potassium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 lb. potato es (about 3 small), cut into 1-inch chunks

  2. 1/4 cup KRAFT Lite House Italian Dressing

  3. 4 bone-in pork chop s, (1-1/2 lb.),

  4. 1/2 inch thick

  5. 4 tsp. GREY POUPON Dijon Mustard

  6. 1/2 cup SHAKE 'N BAKE Original Pork Seasoned Coating Mix

  7. 1/4 tsp. dried rosemary leaves , crushed

  8. 2 cups hot cooked baby carrots

Instructions Jump to Ingredients ↑

  1. HEAT oven to 375°F.

  2. TOSS potatoes with dressing in microwaveable bowl. Microwave on HIGH 7 min., stirring after 4 min.

  3. 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.

  4. BAKE 30 min. or until chops are done (160°F) and potatoes are tender. Serve with carrots.

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