Roasted Rosemary Dijon Pork Chops and Potatoes is an easy one baking dish wonder! Fragrant rosemary and zesty whole grain dijon pair to make a flavorful basting sauce. Easy enough for any weeknight but also equally perfect for a special occasion, you’ll want to add this dish to your recipe box.

Don’t you just love the smell of rosemary?

We had just taken down the Christmas tree (we always get a fresh one) and I was already missing the smell of the fresh tree in my house. Yes, I know that it is a slightly different smell but it’s close enough, ok?

My rosemary plant is one of the only herbs still alive in my planter boxes on the deck. We have had some really cold weather here in south Georgia already this year. Last night the low was 24 degrees with a wind chill of 15!! That is crazy for here! And it has killed off most of my herbs and my veggies are long gone.

Anyways, I decided to grab some of that rosemary and make it the star of this dish! My inspiration was this recipe from Betty Crocker.

The star, Rosemary, pairs oh so well with whole grain dijon mustard, probably my favorite condiment! Yes, I am aware that most people would probably say that ketchup is their favorite. However I am one of the few people out there that doesn’t like ketchup at all!!

I know….totally un-American!!

Alright folks, let me introduce you to Roasted Rosemary Dijon Pork Chops and Potatoes:

Roasted Rosemary Dijon Pork Chops and Potatoes

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

Author: Becky's Best Bites

Serves: 4

Ingredients

• 2 tbsp. whole grain dijon mustard
• 2 tbsp. extra virgin olive oil
• 3-4 cloves garlic, minced or pressed
• 1 tbsp. fresh rosemary, finely chopped
• 1 tsp. sea salt
• 1 tsp. fresh ground pepper
• 1 tsp. paprika
• 8 red potatoes, chopped into wedges
• 1 sweet, yellow onion, sliced
• 4 boneless pork chops
• 12 oz. broccoli florets

Instructions

1. Pre-heat oven to 425 degrees. Spray a large baking dish with non-stick cooking spray.
2. 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.
3. 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.
4. Roast, uncovered for 25 minutes. Stir vegetables.
5. Brush the remaining mustard mixture on the pork chops. Add pork chops to the baking dish along with the vegetables.
6. 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)
7. Serve with roasted broccoli.

FOR THE BROCCOLI

1. Line a baking sheet with aluminum foil.
2. Spray foil-lined baking sheet with non-stick cooking spray
3. Add broccoli, spray with non-stick cooking spray and add sea salt & fresh ground pepper to taste.
4. Place in the oven when the pork goes in. Roast for 15-20 minutes or until bright green and crisp-tender.

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