Rosemary-Dijon Pork Chops & Oven Potatoes Dinner

• 1 lb. baking potatoes (about 3), cut into 1-inch chunks
• 1/4 cup KRAFT Lite House 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
• 2 cups hot cooked baby carrots Target 2 lb For $3.00 thru 02/06

1. Heat oven to 375F.
2. Toss potatoes with dressing in microwaveable bowl.
3. Microwave on HIGH 7 min., stirring after 4 min.
4. Spread chops with mustard.
5. Mix coating mix and rosemary in shallow dish.
6. Add chops, 1 at a time, turning to evenly coat both sides of chop.
7. Place in center of foil-lined 15x10x1-inch pan sprayed with cooking spray; surround with potatoes.
8. Bake 25 to 30 min.
9. or until chops are done (145F) and potatoes are tender.
10. Remove from oven.
11. Let stand 3 min.
12. before serving with the carrots.

baking potatoes, italian dressing, pork chops, poupon, coating mix, rosemary

Taken from www.kraftrecipes.com/recipes/rosemary-dijon-pork-chops-oven-potatoes-dinner-63975.aspx (may not work)