Ingredients

• 4 pork chops, thick cut, bone-in
• 2 tablespoons of mustard, Dijon or brown
• 2 tablespoons of olive oil
• 1/4 teaspoon of rosemary, dry or one tablespoon fresh chopped
• 1/2 teaspoon of garlic, powder
• 1/4 teaspoon of pepper
• 1/2 teaspoon of salt, course (Kosher or Sea Salt preferred)
• 1/2 teaspoon of paprika
• 4 Potato(s), medium size, quartered
• 1 onion, medium, cut into wedges

Instructions

1. Preheat Preheat oven to 425F (230C) and grease baking dish.

2. Mix In a mixing bowl, mix together mustard, oil, rosemary, garlic, pepper, salt and paprika. Reserve 1 tablespoon of the mixture.

3. Add potatoes and onion to the mixture, toss to coat.

4. Roast Place the potato mixture in the baking dish and roast uncovered for 25 minutes.

5. Add pork chops Place the pork chops on top of the potatoes, brush with reserved mustard mixture.

6. Roast Roast uncovered for 15-20 minutes longer or until pork is no longer pink when cut near the bone.