Winter Solutions #15: One-Pan Pork Chops & Potatoes

Did not change anything on this recipe except quantity because they did not need anything change…YUMMY…Enjoy

One-Pan Pork Chops & Potatoes

6 boneless pork loin chops (about 2 pounds), seasoned with salt and pepper
¼ cup Brown Sugar Honey Mustard**
¼ cup Vidalia® Onion Dressing**
2 pounds baby red potatoes, cut into 1-inch cubes
2 tablespoons olive oil
1½ teaspoon Garlic Garlic™ Seasoning **
1-1½ teaspoons salt
½-1 teaspoon pepper

**order at

In large bowl combine first 3 ingredients.
Preheat oven to 400°F. In second large bowl, combine next 3 ingredients.
Grease one-half of a large rimmed baking sheet; line other half with aluminum foil, creating an edge down center of pan. Place pork chops on greased half of pan; place potatoes on foil. Sprinkle salt and pepper over chops and potatoes.
Bake until internal temperature of pork reach 155°F on an instant-read food thermometer and potatoes are tender, about 30 minutes.
Makes 6 servings.

Serve with steamed asparagus.

Make Ahead & Freeze: Prepare step 1 in a gallon freezer bag. Place Garlic Garlic™ Seasoning in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.

Vidalia® is a registered Certification Mark of the Georgia Department of Agriculture; however, use of the Mark in no way indicates endorsement of this product by said department.


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