Would definetly make this recipe again. The best description I think would be sweet and sour pork chops with a citrus southwestern flare! I did make a few adjustments and additions. I only made 3 pork chops so I made the marinade as written just added 1 1/2 tsp. each of garlic and onion powder. I was unsure about the recipe saying use 1/3 cup marinade for the chops and reserve the rest for the sauce because the marinade came out to exactly 1/3 cup. So I just spooned some over the chops in a plastic bad to coat and reserved about 1/4 cup for the sauce.
For the sauce I cut all the measurements in half except for the honey and cilantro.
After frying the chops I put them in the oven on a baking rack to keep warm while I thickened the sauce.
As for the sauce I would recommend tasting it before adding the chops, it was a little tart for my taste, possibly because of the amount of marinade I added? So I just added a little Splenda and it made a perfect sweet and sour combination.
Served along with white rice and corn on the cob and it was delicious, even my 3 year liked it.