Ingredients

 1/2 cup orange juice

 1 tablespoon brown sugar
 1 tablespoon cider vinegar
 1/2 teaspoon reduced-sodium soy sauce
 2 bone-in pork loin chops (1/2 inch thick and 6 ounces each)
 2 teaspoons canola oil
 1/4 teaspoon salt
 1/4 teaspoon pepper
 1/2 cup chopped onion
 1-1/2 teaspoons cornstarch
 1/2 cup water

Directions
 In a small bowl, combine the orange juice, brown sugar, vinegar and soy sauce; set aside.
In a large skillet, brown pork chops on both sides in oil; sprinkle with salt and pepper.
Cook 10 minutes longer or until a thermometer reads 160°. Remove and keep warm.
 In the same skillet, saute onion for 2-3 minutes. Add orange juice mixture; cook and stir
until heated through. In a small bowl, combine cornstarch and water until smooth; stir
into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over
chops.

Nutrition Facts

1 each: 295 calories, 12g fat (3g saturated fat), 74mg cholesterol, 403mg sodium, 19g
carbohydrate (15g sugars, 1g fiber), 27g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1
fruit.
Originally published as Tasty Pork Chops in Cooking for 2 Summer 2005