2 boneless pork loin chops (1/2-in. thick)
1/4 tbsp. salt
dash pepper
1 tbsp. all-purpose flour
1/2 cup orange juice, divided
1/2 cup honey
1 tbsp. Dijon mustard
1/4 tbsp. dried basil
2 medium carrots, cut into 1-in. pieces
1 small onion, cut into eighths
1/2 small green pepper, chopped
1/2 small sweet red pepper, chopped
Sprinkle pork chops with salt and pepper, place in a heavy ovenproof skillet.
In a small bowl, whisk flour and 2 tbsp. orange juice until smooth, whisk in honey, mustard, basil, and remaining orange juice. Pour over chops.
Place carrots and onion around chops. Cover and bake at 350ºF. for 30 minutes.
Add peppers, cover and bake 20 minutes longer or until vegetables are tender and pork is no longer pink.
Yield: 2 servings.
