|From Rosemary-Dijon Pork Chops|
Oh well, like hubby says always, his food taste really is not complicated at all...On this one, I had to agree with him.
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.
SPREAD chops with mustard. 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.
BAKE 30-40 min. or until chops are done (160°F).