Roasted Rosemary Pork Chops and Potatoes

  • Prep 20 min
  • Total 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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • To easily crush the rosemary leaves, use a mortar and pestle, or place them in a small plastic bag and crush with a rolling pin.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
140
% Daily Value
Total Fat
15g
24%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
410mg
17%
Potassium
1000mg
29%
Total Carbohydrate
29g
10%
Dietary Fiber
4g
14%
Sugars
3g
Protein
27g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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