Roasted Rosemary Pork Chops and Potatoes

Flavored with rosemary and seasoned salt, Dijon mustard becomes a zesty basting sauce for Yukon gold potatoes and bone-in pork chops.

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Servings 4

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ingredients 9
Prep Time 20 min
Total Time 1 hr 5 min

Ingredients

2: tablespoons Dijon mustard

2: tablespoons olive or vegetable oil

1/2: teaspoon dried rosemary leaves, crushed

1/2: teaspoon garlic-pepper blend

1/2: teaspoon seasoned salt

1/2: teaspoon paprika

3: Yukon gold potatoes, cut into 1-inch pieces (about 4 cups)

1: medium red onion, cut into 1/2-inch-wide wedges

4: bone-in loin pork chops, 1/2 inch thick

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Directions

1 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.
2 Add potatoes and onion to remaining mustard mixture in bowl; toss to coat. Place vegetables in pan.
3 Roast uncovered 25 minutes. Turn and stir potato mixture. Brush pork chops with reserved 1 tablespoon mustard mixture. Add pork chops to corners of pan.
4 Roast uncovered 15 to 20 minutes longer or until pork is no longer pink when cut near bone and vegetables are tender.