Western Pork Chops
1 Reynolds oven bag, regular size
2 T. flour
1 c. BBQ sauce
4 pork chops (1/2-inch thick)
salt and pepper
4 sm. new potatoes, sliced
1 med. green pepper, cubed
1 c. peeled baby carrots
Preheat oven to 350°. Shake flour in Reynolds bag. Place in 13x9x2 inch baking pan.
Add BBQ sauce to oven bag. Squeeze oven bag to blend flour. Season pork chops with salt and pepper. Add pork chops, peppers, potatoes, and carrots to oven bag. Turn oven bag to coat ingredients with sauce. Arrange ingredients in an even layer. Close bag with nylon tie. Cut six 1/2 inch slits in top. Bake until pork chops are tender, about 35-40 minutes.