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Rosemary-Dijon Pork Chops & Oven Potatoes Dinner

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prep time

15 min

total time

45 min

makes

4 servings, 1/4 recipe (313 g) each

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video by: kraft

recipe by: kraft

What You Need

1 lb. (450 g) new potatoes (about 3 small), cut into 1-inch chunks

1/4 cup Kraft Calorie-Wise Zesty Italian Dressing

4 bone-in pork chops (1-1/2 lb./680 g), 1/2 inch thick

4 tsp. Dijon mustard

1 pouch Shake'N Bake Pork Coating Mix

1/4 tsp. dried rosemary leaves, crushed

2 cups hot cooked baby carrots

Make It

HEAT oven to 375°F. Toss potatoes with dressing in microwaveable bowl. Microwave on HIGH 7 min., stirring after 4 min.

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 centre of foil-lined 15x10x3/4-inch pan; surround with potatoes.

BAKE 30 min. or until chops are done (160°F) and potatoes are tender. Serve with carrots.