Saturday, October 22, 2011

Rosemary-Dijon Pork Chops and Potatoes

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My mom gave me this recipe the other day for a recipe exchange we are doing by email and I tried it last night.

As with the Pumpkin Cake, this is originally from Paula Deen (Go Paula) but I changed a few ingredients to go with what was in my kitchen cabinet and so I changed the recipe name too.

Have you ever had one of those recipes where you read the ingredient list and think "Not going to taste great but I'll give it a whirl"?  Well this is one of those recipes, and if you don't know me very well you might not know that I'm a wee bit skeptical.

That being said, I went ahead and tried the recipe, which I was still debating the goodness when I mixed up the rub because it's just one of those things that you wonder how on earth the flavors will mesh.

WELL, let me tell you, this is the newest rub in my recipe basket that I will be using on pork and potatoes FOREVER!

It was so yummy you have to skip the skepticism, like me, and go for it.  It is worth a try!

Here's what you need:

4 boneless pork chops, 1/2 inch thick
1-1/2 - 2 Lbs. baby Yukon potatoes, I have started buying them pre-bagged in the produce section of my grocery store and they really come in handy.
1 medium red onion


2 Tbs. Dijon mustard
2 Tbs. canola or veg. oil
1 tsp. Pampered Chef rosemary blend  - OR 1/2 tsp. dried rosemary, crushed
1/2 tsp. granulated garlic
1/2 tsp. kosher salt
1/4 tsp. pepper
1/2 tsp. paprika

Preheat oven to 425 degrees.
Spray a large baking sheet (with 1" sides) with cooking spray, set aside.  In a bowl mix the mustard, oil, rosemary blend, garlic, salt, pepper, and paprika.
Mix until well combined.  Place into a gallon size resealable plastic bag, reserving 1 Tbs. for the meat.
Wash and dry potatoes, cut in half and place into the plastic bag, if you are using regular sized Yukon potatoes cut them into 1" cubes.  Chop red onion into 1/2" pieces and add to the bag. 
Zip closed and squish the bag until the potatoes and onions are well coated.  Dump out onto the baking sheet and spread out in the middle of the pan.
Roast in oven for 20 minutes.  While the potatoes are roasting, place the reserved rub mixture into the same plastic bag and add the pork chops.  Squish the rub into the chops and set on the counter in the bag to marinate until ready to cook.
After 10 minutes of roasting, turn and stir potatoes and continue roasting another 10 minutes.  Place the pork chops into the corners of the pan and continue to roast an additional 20 minutes or until a thermometer reads 160 degrees when inserted into a pork chop.

Serves 4

Here's the handy printable - Rosemary Dijon Pork Chops and Red Potatoes

1 comment:

  1. This was truly a very good recipe that I will use again. I think I will double the rub next time because it seemed a little skimpy by the time I put it on the pork chops. I also think this would be great on a pork roast too.


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