- 1 cup orange juice
- 1/4 cup Dijon mustard
- 2 tablespoons minced fresh basil
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
- 4 pork loin chops, cut about 3/4 inch thick
- 2 tablespoons butter or margarine
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- In a bowl, combine the first five ingredients; set aside. In a large skillet, brown pork chops in butter. Add orange juice mixture. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until meat juices run clear. Remove pork to a serving platter and keep warm. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops.