Ingredients
- 1 lrg Reynolds oven bag
- 1 Tbsp. Flour
- 1/4 c. Orange or possibly apple juice
- 1/4 c. Honey
- 2 Tbsp. Dijon mustard
- 4 x Pork chops, 1/2" thick fat trimmed Basil leaves Seasoned salt
- 4 med Carrots, diagonally sliced
- 2 med Golden brown Delicious apples cored, cut in eighths
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Honey Mustard Pork Chops
Servings: 4
Directions
- Preheat oven to 350 F.
- Shake flour in oven bag; place in 13x9x2" baking pan. Add in 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 till pork chops are tender, 35 to 40 min. Let stand in bag 5 min.
- In brochure which came with package of Reynolds large (19x23.5") oven bags.
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