Honey-orange Pork Chops 1/4 ts Finely shredded orange peel
1/2 c Orange juice
1/4 c Pineapple juice
2 tb Soy sauce
1 tb Honey
1/8 ts Pepper
2 cl Garlic; minced
4 Pork loin chops; cut 3/4" thick (about 1 1/2 lbs)
1 tb Cornstarch
Trim fat from chops. For marinade, in a
shallow baking dish combine orange peel, orange juice, pineapple
juice, soy sauce, honey, pepper, and garlic. Add meat; turn to coat.
Cover; chill in the refrigerator for 6 to 24 hours, turning once.
Remove meat from marinade, reserving marinade. Place meat on the
unheated rack of a broiler pan. Broil 4 to 5 inches from the heat
for 12 to 14 minutes or till no pink remains, turning once.
Transfer marinade to a saucepan. Stir in cornstarch. Cook and stir
until thickened and bubbly. Cook and stir 2 minutes more. Pass with
chops.
Grill directions: Prepare chops as above. Grill on an uncovered
grill directly over medium-hot coals for 12 to 14 minutes or till no
pink remains; turn once. Continue as above. Honey-orange Pork Chops printer friendly version located here.
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