Ingredients Jump to Instructions ↓

  1. 1 cup orange juice

  2. 1/2 cup unsweetened pineapple juice

  3. 1/4 cup reduced-sodium soy sauce

  4. 2 tablespoons honey

  5. 2 garlic cloves, minced

  6. 1/2 teaspoon grated orange peel

  7. 1/4 teaspoon pepper

  8. 4 bone-in pork loin chops (7 ounces each )

  9. 1 tablespoon cornstarch

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the first seven ingredients. Pour a scant 1 cup into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for sauce. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chops, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 160°. Meanwhile, in a small saucepan, combine cornstarch and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops. Yield: 4 servings.


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