Citrus Sauced Pork Chops

1 can (14 oz.) chicken broth, divided
¼ C. corn starch, divided
4 pork chops (1/2 inch thick)
Salt and pepper
1 T. oil
2 C. orange juice
1 C. baby carrots
2 T. minced onion
2 T. honey
2 T. light corn syrup
1 T. white vinegar
1 T. Dijon mustard
1/8 tsp. crushed red pepper

Stir together ¼ cup chicken broth and 2 T. corn starch in small bowl until smooth. Set aside. Season pork chops with salt and pepper, then coat lightly with remaining 2 T. corn starch. Heat oil in large skillet over med-high heat. Add pork chops. Cook, turning once, 8-10 minutes or until done. Remove and keep warm.

Drain any excess fat from skillet. Add remaining chicken broth, orange juice, carrots, and onion. Cover and simmer 10-12 minutes or until carrots are tender. Stir honey, corn syrup, vinegar, mustard, and red pepper into corn starch mixture. Add to skillet. Stirring constantly, bring to boil over medium heat and boil 1 minute. Return chops to skillet until heated through.

Tricks & Ideas
-You can always make your own chicken broth by cooking chicken in water instead of in oil or butter in a pan.