Recipes: Rosemary-Dijon Pork Chops, Crispy Pork Tenderloin, Parmesan Pork Chops.
Enriched 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.
Standard Prep! Heat oven to 400F. Moisten 6 to 8 (1/2-inch thick) bone-in or boneless pork chops, 2-1/2 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, with 1 pkt. coating mix in shaker bag. Discard bag and any remaining coating mix. 2. Bake on ungreased or foil-covered rimmed baking sheet until done (minimum internal temperature of 145F for pork chops, or 165F 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.
Always refer to the actual package for the most accurate information