Pre-heat oven to 425 degrees. Spray a large baking dish with non-stick cooking spray.
In a large bowl, combine mustard, oil, garlic, rosemary, salt, pepper and paprika. Reserve about a ¼ of the mixture in a separate small bowl.
Add potato wedges and onion slices to the large bowl. Stir and toss to combine with mustard mixture to coat. Place vegetables in the prepared baking dish.
Roast, uncovered for 25 minutes. Stir vegetables.
Brush the remaining mustard mixture on the pork chops. Add pork chops to the baking dish along with the vegetables.
Roast, uncovered for another 15-20 minutes or until the pork is cooked through and no pink is visible. (put broccoli in the oven too)
Serve with roasted broccoli.
FOR THE BROCCOLI
Line a baking sheet with aluminum foil.
Spray foil-lined baking sheet with non-stick cooking spray
Add broccoli, spray with non-stick cooking spray and add sea salt & fresh ground pepper to taste.
Place in the oven when the pork goes in. Roast for 15-20 minutes or until bright green and crisp-tender.
Recipe by Becky's Best Bites at https://beckysbestbites.com/roasted-rosemary-dijon-pork-chops-potatoes/