Rosemary-Dijon Pork Chops & Oven Potatoes Dinner
Author: Kraft
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
  • 1 lb. potatoes (about 3 small), cut into 1-inch chunks
  • ¼ cup KRAFT Lite House Italian Dressing
  • 4 bone-in pork chops, (1-1/2 lb.), ½ inch thick
  • 4 tsp. GREY POUPON Dijon Mustard
  • ½ cup SHAKE 'N BAKE Original Pork Seasoned Coating Mix
  • ¼ tsp. dried rosemary leaves, crushed
  • 2 cups hot cooked baby carrots
  1. Heat oven to 375°F.
  2. Toss potatoes with dressing in microwaveable bowl. Microwave on HIGH 7 min., stirring after 4 min.
  3. Spread chops with mustard. Mix coating mix and rosemary in shallow dish. Add chops; turn over to evenly coat both sides of each chop. Place in center of foil-lined 15x10x1-inch pan; surround with potatoes.
  4. Bake 30 min. or until chops are done (160°F) and potatoes are tender. Serve with carrots.
A foil-lined pan makes cleanup a breeze since it prevents the food from sticking to the pan.
Recipe by Market Basket at