Roasted Rosemary Pork Chops and Potatoes

 

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

• 1 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.
• 2 Add potatoes and onion to remaining mustard mixture in bowl; toss to coat. Place vegetables in pan.
• 3 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.
• 4 Roast uncovered 15 to 20 minutes longer or until pork is no longer pink when cut near bone and vegetables are tender.