Roasted Rosemary Pork Chops And Potatoes
Ingredients
- 2 tablespoons Dijon mustard
- 2 tablespoons olive or vegetable oil
- ½ teaspoon dried rosemary leaves crushed
- ½ teaspoon garlic-pepper blend
- ½ teaspoon seasoned salt
- ½ teaspoon paprika
- 3 Yukon Gold potatoes cut into 1-inch pieces (about 4 cups)
- 1 medium red onion cut into ½-inch-wide wedges
- 4 bone-in loin pork chops ½ inch thick
Instructions
- Heat oven to 425°F.
- Spray 15x10x1-inch pan with cooking spray.
- In large bowl, mix mustard, oil, rosemary, garlic-pepper blend, seasoned salt and paprika.
- Reserve 1 tablespoon of the mustard mixture.
- Add potatoes and onion to remaining mustard mixture in bowl; toss to coat.
- Place vegetables in pan.
- Roast uncovered 25 minutes.
- Turn and stir potato mixture.
- Brush pork chops with reserved 1 tablespoon mustard mixture.
- Place 1 pork chop in each corner of pan.
- Roast uncovered 15 to 20 minutes longer or until pork is no longer pink when cut near bone and vegetables are tender.
Nutrition values
Calories: 360 kcal