Roasted Rosemary Pork Chops and Potatoes

 


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

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.

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