Orange Basil Chops

Ingredients

1 cup orange juice
14 cup Dijon mustard
2 tablespoons basil, fresh, minced
12 teaspoon garlic salt
12 teaspoon pepper
4 pork loin chops with bone, (1/2 inch thick)
2 tablespoons butter, or 2 tablespoons margarine
1 tablespoon cornstarch
2 tablespoons cold water

Directions

Add the first 5 ingredients to a small bowl; stir and mix well; set aside.
In a large non-stick skillet, brown the pork chops on each side in melted butter (I sprinkle the chops with a little salt and pepper before browning).
Pour the orange juice mixture over the chops; bring to a boil.
Lower the heat and cover the skillet.
Simmer for 6-8 minutes or until juices run clear.
Transfer chops to a serving platter and keep warm.
Mix together the cornstarch and water; stir until smooth.
Add to the skillet; stir and bring to a boil.
Continue stirring and cooking for 2 minutes or until thickened.
Serve sauce over pork chops.