Honey-orange pork chops
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | teaspoon | Finely shredded orange peel |
| ½ | cup | Orange juice |
| ¼ | cup | Pineapple juice |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Honey |
| ⅛ | teaspoon | Pepper |
| 2 | cloves | Garlic; minced |
| 4 | Pork loin chops; cut 3/4\" thick (about 1 1/2 lbs) | |
| 1 | tablespoon | Cornstarch |
Directions
(I use ¾ cup of pineapple-orange juice instead of using separate pineapple and orange juice.)
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.
from Better Homes and Gardens New Cook Book typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 10-18-94