Ingredients
1 cup orange juice1/4 cup Dijon mustard2 tablespoons minced fresh basil or 2 teaspoons dried basil1/2 teaspoon garlic salt1/2 teaspoon pepper4 bone-in pork loin chops (1/2 inch thick and 8 ounces each)2 tablespoons butter1 tablespoon cornstarch2 tablespoons cold water
Preparation
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 a thermometer reads 160°.
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.
