Rosemary Seasoned Pork and Yukon Potatoes


Yield: 4
Prep Time: 20 min.
Total Time: 1 hr. 5 min.

2 tbsp. Dijon mustard
2 tbsp. olive oil
1/2 tsp. dried rosemary leaves, crushed
1/2 tsp. garlic-pepper blend
1/2 tsp. seasoned salt
1/2 tsp. paprika
3 Yukon 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 (I used 2 bone in and 2 boneless)

1.) 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 2 tablespoons of the mustard mixture.

2.) Add potatoes and onion to remaining mustard mixture in bowl; toss to coat. Place vegetables in pan.

3.) Roast vegetables uncovered for 25 minutes. Turn and stir potato mixture. Brush pork chops with reserved 2 tablespoons mustard mixture. Add pork chops to corners of pan.

4.) Roast uncovered 15 to 20 minutes longer or until pork is no longer pink inside and veggies are tender. 

Garlic Roasted Green Beans:

I just took a bundle of green beans with the ends chopped off and added 1 tbsp. olive oil and 1 garlic clove. Add a pinch of salt and throw them in the oven at 425 for about 10 or 15 minutes.