Dijon and Honey Pork Chops

Tonight's dinner entailed the use of the over-purchased pork chops at Costco over Christmas holidays.  You know how you can't purchase just three pork chops at Costco?  You have to purchase 263 pork chops?  Since I do not have 261 children (any more) I see no need to cook so many pork chops.  I cooked three tonight.  

Notice how the somewhat unappealing-looking carrots match the plate?  Isn't that special?

Apparently photographing food is an art I haven't yet developed... deal with it...

Dinner was good, though.  This is a very easy recipe that you can do in advance -- in fact, you can, according to the recipe, assemble the pork chop, vegetables, and sauce in their foil packet ahead of time, and then FREEZE them.  Later on, you could take them out the freezer and [I would assume] let them thaw a bit, and then cook them!  I would guess you would have them thaw slowly in the fridge...

DIJON AND HONEY PORK CHOPS

1 Pork chop
1/2 teaspoon seasoning salt (like Mrs. Dash's)
1-1/4 tablespoons honey
1-1/2 tablespoons Dijon mustard
1/2 tablespoon lemon juice
1/4 cup sliced mushrooms
1/2 cup sliced celery
1/2 cup sliced carrots

1.  Sprinkle seasoning salt on both sides of pork chop.
2.  In a small bowl, combine remaining ingredients; mix well.
3.  Place chop in middle of foil packet.
4.  Top chop with vegetable mixture and sauce.
5.  Double fold end of foil packet but leave enough room for heat to circulate.
6.  Bake at 425 degrees for 1 hour or until the center of the pork chop is no longer pink.
7.  Open foil packet last 5 minutes of cooking to brown pork chop.  [I forgot to do this, and it shows in the photo]

The Munson rating (done by Dad and Will, on a scale from 1 to 10) was an 8.