Recipe - Honey Mustard Pork Chops

1 lg Reynolds oven bag
1 tablespoon Flour
One fourth cup Orange or apple juice
One fourth cup Honey
2 tablespoon Dijon mustard
4 Pork chops, 1/2" thick
fat trimmed
Basil leaves
Seasoned salt
4 md Carrots; diagonally cut or sliced up
2 md Golden Delicious apples
cored, cut in eighths

Preheat oven to 350 F.

Shake flour in oven bag; place in 13x9x2" baking pan. Add orange juice,
honey and mustard to bag. Squeeze bag to blend ingredients. Sprinkle pork
chops with basil and seasoned salt; place in bag. Place carrot and apple
slices in bag around pork chops. Close bag with nylon tie; cut 6 halfinch
slits in top. Bake until pork chops are tender, 35 to 40 minutes. Let
stand in bag 5 minutes.

In brochure that came with package of Reynolds large (19x23.5") oven bags.
Richmond, VA: Consumer Products Division/Reynolds Metals Company, 1988.
Typed for you by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini