Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FOR MARINADE***
  1                cup  salad oil
                        freshly squeezed juice from 3 navel
                        oranges
  1                can  cola
                        ***FOR BBQ SAUCE***
     1/2                yellow onion diced finely
  2        tablespoons  melted margarine
  3               cups  orange juice
  1                cup  ketchup
     1/4           cup  dijon mustard
     1/2           cup  honey
                        rind and pulp from 1 1/2 oranges
                        cayenne pepper to taste

Preparation:

In a medium sauce pan saut‚ the onions until very dark over medium heat. Be careful not to burn them. Add all other ingredients and bring to a boil. Reduce heat to a medium boil and continue boiling until the sauce is thick and reduced by 1/2. Remove from heat and serve with the marinated, grilled chops. Pork is fully cooked at a temperature of 150 degrees, so try it that way. It is completely safe while still juicy. Just remember the juice must run clear and not be red or pink. When pan frying chops try to maintain a temperature of 325-350 degrees and turn chops over when they are golden brown.

Nutritional Information:

3288 Calories (kcal); 246g Total Fat; (64% calories from fat); 12g Protein; 290g Carbohydrate; 0mg Cholesterol; 3881mg Sodium