Recipes: Rosemary-Dijon Pork Chops, Crispy Pork Tenderloin, Parmesan Pork Chops.
Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate
[Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Salt, Canola Oil,
Sugar, Contains Less than 2% of Paprika, Dried Onions, Spice, Caramel
Color, High Fructose Corn Syrup, Yeast.
Prep!Heat oven to 400degF.Moisten 6 to 8 (1/2-inch thick) bone-in or
boneless pork chops, 21/2 lb. bone-in chicken pieces (about 6 pieces),
or 2 lb. boneless skinless chicken breasts (6 to 8 breasts) with
water.1. Shake chops or chicken, 1 piece at a time, in shaker bag with 1
pkt. coating mix. Discard bag and any remaining coating mix.2. Bake on
ungreased or foil-covered rimmed baking sheet until done (minimum
internal temperature of 145degF for pork chops, or 165degF for chicken,
when tested with meat thermometer). Bone-in or boneless pork chops,
boneless chicken: 20 min.; Bone-in chicken: 45 min. Let chops stand 3
min. before serving.Do not cover or turn meat while baking.