Mix 1/4 cup flour with salt.
Dredge chops with flour mixture; brown in hot oil in heavy skillet.
Pour off all fat.
Add 1/2 cup orange juice; cook for 30 minutes.
Remove chops from pan; keep hot in oven.
Blend rind, sugar, 1 teaspoon flour and remaining orange juice in skillet.
Cook, stirring constantly, until thickened.
Pour over chops to serve.