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Thursday, December 16, 2010

Roasted Rosemary Pork Chops

Source-Betty Crocker

Not sure what to say about this recipe.  I was just looking for another pork recipe since I bought a family pack when it was on sale. 

I used up our potatoes with the beer braised beef, which is why I omitted them.  Didn't take nearly as long to cook with just the onions and no bone in the pork.  But faster isn't a bad thing!


  • 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) (omitted)
  • 1 medium red onion, cut into 1/2-inch-wide wedges
  • 4 bone-in loin pork chops, 1/2 inch thick

  • 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.
  • Add potatoes and onion to remaining mustard mixture in 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.
Next Time- These had great flavor, and H and I both really liked the red onions.  It'd be nice to try this with the potatoes next time, but nothing else needs to be altered. 

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