Sunday, November 23, 2008

Rosemary-Dijon Pork Chops & Oven Potatoes Dinner

Prep time: 15 min l Bake time: 30 min l Servings: 4

1 lb potatoes, cut into 1 inch chunks
1/4 cup reduced fat italian dressing
4 1/2 inch thick bone-in pork chops
4 tsp dijon mustard
1/2 cup pork coating mix
1/4 tsp dried rosemary leaves, crushed
2 cups hot cooked baby carrots

1. Preheat oven to 375*. Toss potatoes with dressing in microwaveable bowl. Microwave on High
7 mins, stirring after 4 mins.
2. Spread chops with msutard. Measure 1/2 cup coating mix/ place in shallow dish along with the
rosemary. Coat both sides of chops with the coating mixture. Place in center of foil-lined
15x10x1 inch baking pan. (a cookie sheet or the broiler pan that came with your stove will
work). Arrange potatoes around chops.
3. Bake 30 min or until chops are cooked through and potatoes are tender.

Serve with the baby carrots, snow peas and pearl onions.

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