Roasted Rosemary Pork Chops and Potatoes

(2)
2 reviews.
  • 20 min prep time
  • 1 hr 5 min total time
  • 9 ingredients
  • 4 servings

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

Directions

  1. 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. 2 Add potatoes and onion to remaining mustard mixture in bowl; toss to coat. Place vegetables in pan.
  3. 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. 4 Roast uncovered 15 to 20 minutes longer or until pork is no longer pink when cut near bone and vegetables are tender.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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