Dinner

Rosemary-Dijon Pork Chops and Oven Potatoes and Carrots is for Dinner.

Rosemary-Dijon Pork Chops and Oven Potatoes and Carrots takes 15 minutes to prepare.

Rosemary-Dijon Pork Chops and Oven Potatoes and Carrots takes 30 minutes to cook.

Rosemary-Dijon Pork Chops and Oven Potatoes and Carrots makes 1 servings.

The ingredients for Rosemary-Dijon Pork Chops and Oven Potatoes and Carrots are:

1 pound potatoes, cut into 1 inch chunks
1/4 cup Kraft Light House Italian Reduced Fat Dressing
4 bone-in pork chops, 1/2 inch thick
4 teaspoons Grey Poupon Dijon Mustard
1/2 cup Shake 'N Bake Original Pork Seasoned Coating Mix
1/4 teaspoon dried rosemary leaves, crushed
2 cups baby carrots

Here is how you make Rosemary-Dijon Pork Chops and Oven Potatoes and Carrots:

Preheat oven to 375 degrees, Toss potatoes and carrots 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 foillined 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. Makes 4 servingsNumber of Servings: 1Recipe submitted by SparkPeople user TAP_2010.

The nutritional information for Rosemary-Dijon Pork Chops and Oven Potatoes and Carrots is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 389.1

• Total Fat: 13.3 g
• Cholesterol: 73.3 mg
• Sodium: 1,082.5 mg
• Total Carbs: 37.6 g
• Dietary Fiber: 2.0 g
• Protein: 27.2 g