Rosemary-Dijon Pork Chops & Oven Potatoes Dinner

- 1 lb. potatoes (about 3 small), cut into 1-inch chunks
- 1/4 cup Kraft Light House Italian Dressing
- 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
- 2 cups hot cooked baby carrots

Heat oven to 375 F. Toss potatoes with dressing in microwaveable bowl. Microwave on HIGH 7 minutes, stirring after 4 minutes. 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; surround with potatoes. Bake for 30 minutes or until chops are done (160 F) and potatoes are tender. Serve with carrots.