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Steps
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.
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To easily crush the rosemary leaves, use a mortar and pestle, or place them in a small plastic bag and crush with a rolling pin.
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