In a large skillet over medium-high heat cook chops in hot oil for 2 to 3 minutes per side or until browned. Remove from skillet; set aside.
Add onion to skillet; cook and stir just untill tender. Carefully add the 1 cup orange juice, the broth, the 2 tablespoons orange juice, the honey, vinegar, thyme, and salt.
Bring to boiling; reduce heat. Boil gently, uncovered, for 10 minutes. Return pork cops to skillet. Simmer, uncovered, for 6 to 8 minutes or until juices run clear; turn once. Serve with Orange Couscous. Garnish with orange wedges
Orange Couscous: Bring 1 cup Florida orange juice, 1/2 cup water, 1/4 cup chopped red sweet pepper, and 1/4 cup sliced green onions to boiling. Stir in 1 5.6 oz. package toasted pine nut couscous mix with seasoning packet. Remove from heat. Cover and let stand 5 minutes. If desired stir in 2 teaspooons of lime juice.