Honey-Orange Pork Chops

(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.

Your Honey-Orange Pork Chops is ready. Bon appetit!