In the March 6 column, I was nattering on about how hard it is to find a recipe that’s both a fast-fixer and a gobbler-upper. Easy but tasty.
Whereupon I passed along the how-to for something that sounded to me like it would qualify as both speedy and satisfying. And which I had copied exactly from the recipe supplied by the folks at Kraft Foods.
One of the recipe’s ingredients was listed as “original pork seasoned coating mix,” an item that rapidly raised questions.
Snohomish cook Jerry Hautamaki, for instance, says, “In the recipe for rosemary-Dijon pork chops, one of the ingredients is ‘original pork seasoned coating mix.’
“Is this a commercial blend or a homemade one? Where is it available?”
And Ann M. Bowser of Woodinville refers to the same recipe and asks, “What is ‘original pork seasoned coating mix?”’
Well, I’ll tell you what it is. It’s a package of Shake ‘n Bake original seasoned coating mix for pork. And why Kraft didn’t list it that way beats me, but now you have the straight scoop and can pick up a box at most, if not all, grocery stores.
And, as long as we’re on the subject again, I might just mention that I’d increase the amount of both the potatoes and dressing. The way we like potatoes, the amount listed wouldn’t feed a mouse at our house, and maybe not yours, either.
Now, here’s a clarified reprint of the recipe, in case you pitched it because of the coating mix question, or missed it entirely:
Rosemary-Dijon pork chops and oven potatoes
1pound potatoes (about 3 small), cut into 1-inch chunks
1/4cup Italian dressing
4bone-in pork chops (about 11/2 pounds), 1/2-inch thick
4teaspoons Dijon mustard
1/2cup Shake ‘n Bake original seasoned coating mix for pork
1/4teaspoon dried rosemary leaves, crushed
Preheat oven to 375 degrees. Toss potato chunks with dressing in a microwaveable bowl. Microwave on high for 7 minutes, stirring after 4 minutes.
Meanwhile, spread the chops with mustard. In a shallow dish, mix together the coating mix and rosemary; add chops; turn over to evenly coat both sides of each chop.
Place in the center of a foil-lined, 10-by-15-inch pan. Surround with the potatoes. Bake 30 minutes or until the chops are done (160 degrees) and the potatoes are tender.
Makes 4 servings.
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