2 boneless pork chops (½-inch thick)
¼ tsp. salt
Dash of pepper
1 Tbsp. all-purpose flour
½ cup orange juice, divided
½ cup honey
1 Tbsp. Dijon mustard
¼ tsp. dried basil
2 medium carrots, cut into 1-inch pieces
1 small onion cut into eighths
½ small green pepper, chopped
½ small sweet red pepper, chopped

   Sprinkle pork chops with salt and pepper; place in 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 350 degrees for 30 minutes. Add peppers; cover and bake for 20 minutes longer or until vegetables are tender and pork is no longer pink. Yields: 2 servings.

--Sherry Parker, Cherokee EC