Toss potatoes with dressing in microwaveable bowl. Microwave on HIGH 7 min., stirring after 4 min.
Spread chops with mustard. Mix coating mix and rosemary in shallow dish. Add chops, 1 at a time, turning to evenly coat both sides of chop. Place in center of foil-lined 15x10x1-inch pan sprayed with cooking spray; surround with potatoes.
Bake 25 to 30 min. or until chops are done (145°F) and potatoes are tender. Remove from oven. Let stand 3 min. before serving with the carrots.
How to Make Cleanup Easy
A foil-lined pan makes cleanup a breeze since it prevents the food from sticking to the pan.
Tangy mustard teams up with the dried rosemary to liven up these delicious baked pork chops. And as a bonus, this easy-to-prepare meal is both low in fat and high in vitamin A from the colorful carrots.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 53g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.