Pork Chops with Orange Sauce

2 cups orange juice
1 cup unsweetened pineapple juice
1/2 cup soy sauce
4 Tbsp. honey
4 garlic cloves, minced
1 tsp. grated orange peel
1/2 tsp. pepper
8 bone-in pork chops
2 Tbsp. cornstarch

Combine the first seven ingredients in a bowl.  Pour half (about 2 cups) of mixture into a large heavy-duty resealable bag; add pork chops.  Refrigerate 8 hours or overnight.  Cover remaining marinade and refrigerate.  Grill or broil chops til no longer pink.  In a small saucepan, combine cornstarch and reserved marinade; bring to a boil.  Cook and stir 2 minutes or until thickened.  Serve with chops.  Makes 8 servings.