Flavored with rosemary and seasoned salt, Dijon mustard becomes a zesty basting sauce for Yukon gold potatoes and bone-in pork chops.
Roasted Rosemary Pork Chops and Potatoes
- Prep Time 20 min
- Total 1 hr 5 min
- Servings 4
- Ingredients 9
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
Instructions
-
Step1Heat 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.
-
Step2Add potatoes and onion to remaining mustard mixture in bowl; toss to coat. Place vegetables in pan.
-
Step3Roast uncovered 25 minutes. Turn and stir potato mixture. Brush pork chops with reserved 1 tablespoon mustard mixture. Add pork chops to corners of pan.
-
Step4Roast uncovered 15 to 20 minutes longer or until pork is no longer pink when cut near bone and vegetables are tender.
Nutrition
360
Calories
15g
Total Fat
27g
Protein
29g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 360
- Calories from Fat
- 140
- Total Fat
- 15g
- 24%
- Saturated Fat
- 4g
- 19%
- Trans Fat
- 0g
- Cholesterol
- 65mg
- 22%
- Sodium
- 410mg
- 17%
- Potassium
- 1000mg
- 29%
- Total Carbohydrate
- 29g
- 10%
- Dietary Fiber
- 4g
- 14%
- Sugars
- 3g
- Protein
- 27g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 10%
- 10%
- Calcium
- 4%
- 4%
- Iron
- 15%
- 15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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