Orange Pork Chops
|Pork chops||6 (1/2 inch thick)|
|Black pepper||1⁄4 Teaspoon|
|Oranges||2 Large, sliced|
|Chopped orange peel||1 Tablespoon|
|Orange juice||250 Milliliter (1 cup)|
|Sugar||125 Milliliter (1/2 cup)|
|Cornstarch||15 Milliliter (1 tablespoon)|
|Ground cinnamon||1⁄2 Teaspoon|
|Water||50 Milliliter (1/4 cup)|
Trim any excess fat from the pork chops and place it in a heavy skillet.
Heat until the fat is melting; add the pork chops to the pan and saute until golden brown on both sides.
Remove the pieces of fat from the pan and discard.
Meanwhile, combine the remaining ingredients in a small saucepan and heat until well combined and slightly thickened.
Pour this mixture over the cooking pork chops and reduce the heat to simmer.
Cover the pan and cook over low heat for another 20-30 minutes or until the pork chops are cooked.
If the sauce becomes too thick, you may wish to add a little extra orange juice or water.
Remove the cloves.
Once the pork chops are fully cooked remove them to a serving platter and pour the sauce over the top.
Arrange the orange slices on top of the chops and serve at once.