Rosemary-Dijon Pork Chops & Oven Potatoes Dinner

By Booper-2

Ingredients

• 1 lb. (450 g) new potatoes (about 3 small), cut into 1-inch chunks
• 1/4 cup Kraft Calorie-Wise Zesty Italian Dressing
• 4 bone-in pork chops (1-1/2 lb./680 g), 1/2 inch thick
• 4 tsp. Dijon mustard
• 1 pouch Shake'N Bake Pork Coating Mix
• 1/4 tsp. dried rosemary leaves, crushed
• 2 cups hot cooked baby carrots
• HEAT oven to 375°F. 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 centre of foil-lined 15x10x3/4-inch pan; surround with potatoes.
• BAKE 30 min. or until chops are done (160°F) and potatoes are tender. Serve with carrots.

Details

Servings 375
Adapted from kraftcanada.com

Preparation

Step 1

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