| 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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