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.
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|Serving Size: 1 Serving (140g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 7 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 210.6mg||7 %|
|Potassium 148mg||4 %|
|Total Carbohydrate 26.7g||8 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 23.5g|
|Protein 1.2g||2 %|
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Calories per serving: 109
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