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Ingredients: 1/2 cup Orange juice 1/4 cup Pineapple juice 2 tablespoon Soy sauce 1 tablespoon Wisconsin Wilderness Cranberry Mustard 1/8 teaspoon Pepper 2 Cloves garlic minced 4 Pork loin chops 3/4 inch thick 1 tablespoon Cornstarch
Directions:
Trim fat from chops. In shallow baking dish combine orange juice, pineapple juice, soy sauce, Wisconsin Wilderness Cranberry Mustard, pepper and garlic. Add meat; turn to coat. Cover, chill in refrigerator for 6-24 hours, turning once. Remove meat, reserving marinade. Place chops on unheated rack of broiler pan. Broil 4-5 inches from heat 12-14 minutes or till no more pink remains, turning once. Transfer marinade to sauce pan. Stir in cornstarch. Cook and stir till thickened and bubbly. Continue 2 more minutes. Serve over chops.