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Roasted Rosemary Pork Chops and Potatoes Recipe

Roasted Rosemary Pork Chops and Potatoes
Source: Betty Crocker

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Ingredients

  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive or vegetable oil
  • 1/2 teaspoon dried rosemary leaves, crushed
  • 1/2 teaspoon garlic-pepper blend
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon paprika
  • 3 Yukon gold potatoes, cut into 1-inch pieces (about 4 cups)
  • 1 medium red onion, cut into 1/2-inch-wide wedges
  • 4 bone-in loin pork chops, 1/2 inch thick
PREP TIME
20m
COOK TIME
45m
TOTAL TIME
1h5m
YIELD
4 servings

Instructions

  • Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix mustard, oil, rosemary, garlic-pepper blend, seasoned salt and paprika. Reserve 1 tablespoon of the mustard mixture.
  • Add potatoes and onion to remaining mustard mixture in bowl; toss to coat. Place vegetables in pan.
  • Roast uncovered 25 minutes. Turn and stir potato mixture. Brush pork chops with reserved 1 tablespoon mustard mixture. Add pork chops to corners of pan.
  • Roast uncovered 15 to 20 minutes longer or until pork is no longer pink when cut near bone and vegetables are tender.

Dinner

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A recipe from Betty Crocker

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