1/4 c. lemon juice
1/4 c. orange juice
3 tbsp. brown sugar
1 tbsp. orange marmalade
1 tbsp. soy sauce
1 tsp. grated orange peel
1/2 tsp. ground coriander
2 boneless pork chops, 1 inch thick (about 4 oz. each)
1/2 tsp. cornstarch
2 lg. pitted prunes, halved
1/2 orange, peeled and cut into wedges

Combine lemon and orange juice, brown sugar, marmalade, soy sauce, orange peel and coriander in casserole dish; mix well. Add pork chops, stirring to coat. Marinate in refrigerator 8 hours, turning occasionally.

Preheat oven to 350 degrees. Reserve 1/4 cup marinade. Cover and cook chops with remaining marinade for 30 minutes. In separate bowl, combine reserved marinade, cornstarch, prunes and orange. Add to pork chops. Cook uncovered, spooning sauce over chops until done, about 30 minutes. Serves 2.