INGREDIENTS
•
1/4
•
cup honey
•
2
•
tablespoons Dijon mustard
•
1
•
tablespoon orange juice
•
1
•
teaspoon chopped fresh tarragon leaves or 1/4 teaspoon dried tarragon leaves
•
1
•
teaspoon cider vinegar
•
1/2
•
teaspoon white wine vinegar
•
1
•
dash of onion powder
•
4
•
pork butterfly loin chops, 1/2 inch thick (1 pound)