David and I aren’t big fans of pork chops but these were really good. The pork chops had great flavor and the potatoes were delicious, too. If you’re looking for a tasty potato side dish, you could make this without the pork chops.
- 2 tablespoons Dijon mustard
- 2 tablespoons olive or vegetable oil
- ½ teaspoon dried rosemary leaves, crushed
- ½ teaspoon garlic-pepper blend
- ½ teaspoon seasoned salt
- ½ teaspoon paprika
- 3 Yukon gold potatoes, cut into 1-inch pieces (about 4 cups)
- 1 medium red onion, cut into ½-inch-wide wedges
- 4 bone-in loin pork chops, ½ inch thick
Heat oven to 425 degrees. Spray 15x10x1 inch pan with cooking spray. In a large bowl, mix mustard, oil, rosemary, garlic-pepper blend, seasoned salt and paprika. Reserve 1 tablespoon of the mustard mixture.
Add potatoes and onion to the remaining mustard mixture in a bowl; toss to coat. Place vegetables in pan.
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.
Roast uncovered 15 to 20 minutes longer or until pork is no longer pink when cut near bone and vegetables are tender.
The recipe says it serves 4 but I’d say 3 would be more accurate.