| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Main dish, Meats, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | lg | Reynolds oven bag |
| 1 | tb | Flour |
| 1/4 | c | Orange or apple juice |
| 1/4 | c | Honey |
| 2 | tb | Dijon mustard |
| 4 | Pork chops, 1/2" thick fat trimmed | |
| Basil leaves | ||
| Seasoned salt | ||
| 4 | md | Carrots; diagonally sliced |
| 2 | md | Golden Delicious apples cored, cut in eighths |
INSTRUCTIONS
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 half-inch 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
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