4 pork loin chops, trimmed of fat 1 teaspoon chopped garlic 1/4 cup orange juice 1/4 cup papaya nectar 1/4 cup thinly sliced red onions 2 tablespoons water 2 tablespoons chopped fresh cilantro 1 teaspoon cornstarch
Directions 1. In a resealable plastic storage bag, combine the pork chops, garlic, orange juice and papaya nectar. Shake well. Refrigerate for 30 minutes, turning occasionally.
2. Coat a 10" no-stick skillet with olive oil no-stick cooking spray and set over medium-high heat until hot. Add the onions and water; cook and stir for 2 minutes. Drain the pork chops, reserving the marinade. Add the pork chops; cook for 4 minutes on each side, or until no longer pink in the center.
3. Stir the cilantro and cornstarch into the marinade; add to the skillet. Cook and stir for 3 minutes, or until the sauce is thick.