6 loin, rib or shoulder pork chops (about 2 1/2 lbs.)
1 tbsp. prepared mustard
1/3 c. honey
1 1/2 tsp. salt
1/8 tsp. pepper
1 can (6 oz.) frozen orange juice concentrate, thawed and undiluted

1. Slowly heat large, heavy skillet. Wipe chops with damp paper towels.

2. In hot skillet, brown chops well - about 10 minutes on each side. Remove to 3 quart casserole.

3. Meanwhile, preheat oven to 350 degrees F.

4. Combine remaining ingredients; pour over chops.

5. Bake, covered, about 1 hour or until chops are tender. Serve with sauce spooned over. Makes 6 servings.