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Roasted Rosemary Pork Chops and Potatoes

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By Betty Crocker Kitchens
Updated Dec 8, 2009
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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
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Add potatoes and onion to remaining mustard mixture in bowl; toss to coat. Place vegetables in pan.
  • Step 
    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.
  • Step 
    4
    Roast 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
2
*Percent Daily Values are based on a 2,000 calorie diet.

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