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.

  • prep time 20 min
  • total time 1 hr 5 min
  • ingredients 9
  • servings 4

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    360
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    15g
    15%
    (Saturated Fat
    4g,
    4%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    65mg
    65%;
    Sodium
    410mg
    410%;
    Total Carbohydrate
    29g
    29%
    (Dietary Fiber
    4g
    4%
      Sugars
    3g
    3%
    ),
    Protein
    27g
    27%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    10%;
    Calcium
    4%;
    Iron
    15%;
    Exchanges:
    2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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