Rosemary-Dijon Pork Chops
This is from Shake n Bake box recipe. I first tried
this on plain (unmarinated) pork chops and hubby loved it. This time I tried making it again on pork chops I premarinated with soy sauce-lemon mixture. Didn't work out good. Hubby said it was too salty. So I am resorting to the original recipe.
Oh well, like hubby says always, his food taste really is not complicated at all...On this one, I had to agree with him.
INGREDIENTS:
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
PROCEDURE:
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).
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| 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.
INGREDIENTS:
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
PROCEDURE:
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).
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