Pork Chops - Rosemary Dijon Pork Chops and oven potatoes

By á-47

Ingredients

• 1 lb. potatoes (about 3 small), cut into 1" chunks
• 1/4 cup Italian dressing
• 4 bone-in pork chops (about 1 1/2 lbs), 1/2" thick
• 4 tea. Dijon mustard
• 1/2 cup Shake 'n Bake original seasoned coating mix for pork
• 1/4 tea. dried rosemary leaves, crushed

Preparation

Step 1

Preheat oven to 375 degrees.

Toss potato chunks with dressing in a microwavable bowl. Microwave on high for 7 minutes, stirring after 4 minutes.
Meanwhile, spread the cops with mustard. In a shallow dish, mix together the coating mix and rosemary; add chops; turn over to evenly coat both sides of each chop.

Place in the center of a foil-lined 10-15 pan. Surround with the potatoes.

Bake 30 minutes or until the cops are done (160 degrees); and the potatoes are tender.