Rosemary Dijon Pork Chops

So, I am far from the perfect recipe maker.  A lot of my recipes come from other places or I just add what sounds good and smells nice.  One of the big places I get recipes from is Kraft.com.  This is a recipe adapted from them that is very tasty and makes for a nice change from the same old grilled pork chop dinner!

  Ingredients:

1 lb. potatoes (about 3 small), cut into 1-inch chunks

1/4 cup  Light Italian Dressing

4 bone-in pork chops (1-1/2 lb.), 1/2 inch thick

4 tsp.  GREY POUPON Dijon Mustard

1/2 cup SHAKE 'N BAKE Original Pork Seasoned Coating Mix

1/4 tsp.  dried rosemary leaves, crushed

Heat oven to 375°F.  Toss potatoes with salad dressing and microwave for about four minutes. Roll the pork chops in the mustard and allow to rest for a few moments. Mix coating mix and rosemary in shallow dish. Add chops; turn over to evenly coat both sides of each chop. Place in center of foil-lined 15x10x1-inch pan; surround with potatoes.
 
Bake 30 min. or until chops are done (160°F) and potatoes are tender.

If you get thin or boneless pork chops, reduce cooking time to 20 minutes.  Be sure to let the meat rest for about 5 minutes before serving before you plate it.