Rosemary Dijon Pork Chops & Oven Potatoes Dinner

By CathyRice

Ingredients

• 1 lb potatoes, cut into 1-inch cubes
• 1/4 c Italian Dressing
• 4 bone-in pork chops, 1/2 inch thick
• 4 t Dijon mustard
• 1/2 c shake and bake pork seasoned coating mix (or flour and seasonings appropriate for pork)
• 1/4 t dried rosemary leaves, crushed
• 2 c hot cooked baby carrots

Preparation

Step 1

Heat oven to 375 degrees.

Toss potatoes with dressing in mocrowaveable bowl. Microwave on high for 7 minutes, stirring after 4 minutes.

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 minutes, or until chops are done (160 degrees) and potatoes are tender. Serve with carrots.