1/3 cup honey
3 tablespoons orange juice
1 tablespoon apple cider vinegar
1 teaspoon white wine
1 teaspoon Worcestershire sauce
2 teaspoon onion powder
1/4 teaspoon dried tarragon
3 tablespoons Dijon mustard
8 thin-cut pork chops
Place honey, orange juice, vinegar, wine, Worcestershire sauce, onion powder, tarragon and mustard in a large resealable plastic bag. Slash fatty edge of each chop in about three places without cutting into the meat. This will prevent the meat from curling during cooking. Place chops in the plastic bag, and marinate in the refrigerator for at least 2 hours. Preheat grill for high heat. Lightly oil grill grate. Place chops on grill and discard marinade. Cook chops for 6 to 8 minutes, turning once, or to desired doneness. Makes 4 servings.
Per serving: 396 calories; 18 g fat (6 g saturated fat; 41 percent calories from fat); 5 g carbohydrates; 139 mg cholesterol; 114 mg sodium; 50 g protein; 0 g fiber.