Rosemary Dijon Pork Chops with Oven Potatoes and Carrots
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 pound potatoes, cut into 1-inch chunks1/4 cup Kraft Light House Italian Reduced Fat Dressing4 bone-in pork chops, 1/2 inch thick4 teaspoons Grey Poupon Dijon Mustard1/2 cup Shake 'N Bake Original Pork Seasoned Coating Mix1/4 teaspoon dried rosemary leaves, crushed2 cups baby carrots
Preheat oven to 375 degrees F. Toss potatoes and carrots with Italian dressing in microwaveable bowl. microwave on HIGH 7 minutes, stirring after 4 minutes. Spread chops with mustard. Measure
1/2 cup coating mix; place in shallow dish along with the rosemary. Coat both sides of chops with the coating mixture. Place in center of foil lined 15x10x1-inch baking pan. Arrange potatoes and carrots around chops. Bake 30 minutes or until chops are cooked through and potatoes and carrots are tender. Serves 4. 1 Pork Chop is 1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user GODLYMOM_5.
1/2 cup coating mix; place in shallow dish along with the rosemary. Coat both sides of chops with the coating mixture. Place in center of foil lined 15x10x1-inch baking pan. Arrange potatoes and carrots around chops. Bake 30 minutes or until chops are cooked through and potatoes and carrots are tender. Serves 4. 1 Pork Chop is 1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user GODLYMOM_5.
Nutritional Info Amount Per Serving
- Calories: 450.0
- Total Fat: 13.4 g
- Cholesterol: 73.6 mg
- Sodium: 1,192.7 mg
- Total Carbs: 51.2 g
- Dietary Fiber: 3.6 g
- Protein: 28.8 g
Member Reviews