Mandarin Pork Chops

• 1 can (11 ounces) mandarin oranges
• 1 tablespoon cornstarch
• 5 green onions, sliced
• 1/4 cup packed brown sugar
• 1/4 cup ketchup
• 1 tablespoon cider vinegar
• 1 teaspoon prepared mustard
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3 whole cloves
• 6 boneless pork loin chops (4 ounces each)
• 1 tablespoon butter

1. Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch and 3 tablespoons reserved juice until smooth; set aside. In another small bowl, combine the onions, brown sugar, ketchup, vinegar, mustard, salt, cinnamon, cloves and remaining juice; set aside.
2. In a
3. , brown pork chops in butter on both sides. Add onion mixture; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a thermometer reads 160u0b0, turning chops once.
4. Remove pork and keep warm. Discard cloves. Stir cornstarch mixture into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in oranges. Serve with pork chops.

mandarin oranges, cornstarch, green onions, brown sugar, ketchup, cider vinegar, mustard, salt, ground cinnamon, cloves, pork loin chops, butter

Taken from www.tasteofhome.com/recipes/mandarin-pork-chops/ (may not work)