Rosemary-Dijon Pork Chops

While this dinner from last night wasn't my favorite (pork chops in general are not my favorite), Bobby was quite pleased. And it is nothing if not super-easy and pretty quick for a weeknight.
Courtesy of www.kraftfoods.com.

Rosemary-Dijon Pork Chops and Potatoes

1 lb. potatoes (about 3 small), cut into 1-inch chunks

1/4 cup Light Italian Dressing

2-4 bone-in pork chops (1-1/2 lb.), 1/2 inch thick

4 tsp. Dijon Mustard

1 package of Shake-n-Bake

1/4 tsp. dried rosemary leaves, crushed

Heat oven to 375°F. Toss potatoes with dressing in microwaveable bowl. Microwave on HIGH 7 min., stirring after 4 min. Spread pork chops with mustard. Mix coating mix and rosemary in shallow dish. Add pork chops; turn over to evenly coat both sides of each chop. Place in center of foil-lined baking sheet (faster clean-up later) that has been Pam-ed; surround with potatoes. Bake 30 minutes or until the pork chops are done (160 degrees) and potatoes are tender.

And now we're going to get some Costco pizza!