From Lois Mitchell.
This spread has a classic Mediterranean taste.
Ingredients
¼ cup lime juice
2 tablespoons tequila
2 teaspoons grated lime zest
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon garlic powder or “Johnny's Garlic Seasoning"
6 pork loin rib chops about ¾ inch thick (about 2½ to 3 pounds)
2 tablespoons oil, preferably olive oil
1½ teaspoon cornstarch
1 cup chicken broth
½ cup orange juice
2 tablespoons honey
¼ cup chopped fresh cilantro (optional)
Instructions
In large plastic food storage bag combine juice, tequila, zest, cumin, chili powder, salt and garlic powder. Add chops, turn to coat. Refrigerate 1 to 4 hours or overnight. Remove chops, shaking off excess marinade; reserve marinade. In skillet heat oil over medium-high heat; add chops. Cook, turning once, until browned and no longer pink near bone, about 6 minutes per side. Stir cornstarch into reserved marinade. Add broth, orange juice, marinade mixture and honey to skillet. Bring to boil stirring constantly; cook until thickened, 1 to 2 minutes. Return chops to skillet; stir in cilantro. Cook until heated through, 1 -2 minutes.