Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 2 | Ablespoons |
| 4 | Pork chops |
| 1 | Mall |
| 1 | Love |
| 12 | Up |
| 1½ | Ablespoons |
| 1 | Easpoon |
| 1 | Easpoon |
| 18 | Easpoon |
| 18 | Easpoon |
| 1 | Up |
| 2 | Ablespoons |
| Fresh parsley -- chopped | |
| Orange sections -- optional | |
| Vegetable oil | |
| Onion -- sliced | |
| Garlic -- minced | |
| Orange juice | |
| Cider vinegar | |
| Paprika | |
| Honey | |
| Salt | |
| Pepper | |
| Chicken broth | |
| Flour |
Heat oil in a large heavy skillet. Brown chops on both sides, stirring in sliced onion rings. Add next 7 ingredients and ½ cup broth; bring to a boil. Cover, reduce heat and simmer 1 hour. Remove chops to serving platter and keep warm. Gradually stir remaining broth into flour. Stir mixture into drippings in skillet; cook, stirring constantly, until thickened. Serve with chops. Garnish with parsley and orange wedges.
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