Rosemary-dijon pork chops and oven potatoes dinner
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
potatoesitalian reduced fat dressingbone in pork chopsgrey ppoupon mustardshake and bake original pork seasoned coating mixdried rosemary leaveshot cooked baby carrots( if desired)
Preheat oven to 375. Toss potatoes with dressing in microwavable bowl. Microwave on high 7 mins., stirring after 4 mins.
Spread chops with mustard. Measure 1/2 cup coatin mix; place in shallow dish along with the rosemary. Coat both sides fo chops with the coating mix. place in center of foil lined 15x10x1 inch baking pan. Arrange potatoes around chops.
Bake 30 mins. or until chops are cooked through (160 F) and potatoes are tender. Serve with the carrots or you vegetable of choice.
Number of Servings: 4
Recipe submitted by SparkPeople user LMRABALAIS.
Spread chops with mustard. Measure 1/2 cup coatin mix; place in shallow dish along with the rosemary. Coat both sides fo chops with the coating mix. place in center of foil lined 15x10x1 inch baking pan. Arrange potatoes around chops.
Bake 30 mins. or until chops are cooked through (160 F) and potatoes are tender. Serve with the carrots or you vegetable of choice.
Number of Servings: 4
Recipe submitted by SparkPeople user LMRABALAIS.
Nutritional Info Amount Per Serving
- Calories: 359.4
- Total Fat: 15.9 g
- Cholesterol: 59.0 mg
- Sodium: 720.8 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 2.7 g
- Protein: 22.6 g
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