In a shallow nonmetal dish, combine the lime juice, orange juice, vinegar, honey, mustard, paprika, garlic, pepper and salt. Mix well. Add the pork and turn to coat. Cover and refrigerate for 30 minutes, turning occasionally. Coat a 10 inch no stick skillet with no stick spray and place over medium high heat until hot. Add the pork; reserve the marinade. Cook for 5 minutes or until brown. Turn and cook for 5 minutes or until brown. Add the marinade. Reduce the heat to medium. Cover and cook for 7 minutes, or until the pork is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 chop. Transfer the pork to a plate. Cover to keep warm. Increase the heat to high. Cook, stirring frequently, for 3 to 5 minutes or until the marinade is thick. Spoon over the pork. Makes 4 servings  |
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