4 pork loin chops, about 1/2 inch thick
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup orange juice
1/4 cup dry white wine
1 tablespoon fresh tarragon chopped or 1/2 teaspoon dried tarragon
1 tablespoon cornstarch
2 tablespoons water

Remove excess fat from pork. Spray a nonstick skillet with cooking spray and heat over medium heat. Sprinkle salt and pepper over both sides of pork chops. Cook pork chops in hot skillet about 5 minutes, turning once. Add orange juice, white wine and tarragon and heat to boiling over high heat. Reduce heat and simmer 10-15 minutes. Mix the cornstarch and water. Place pork chops on a serving platter and cover to keep warm. Stir cornstarch mixture and add to skillet. Cook over medium heat, stirring constantly until mixture thickens and boils. Continue boiling for 1 minute, stirring constantly and then pour over pork chops.

Makes 4 Servings
Serving Size: 1 pork chop