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Orange Topped Pork Chops


6 pork chops (half-inch thick).
1 tablespoon of vegetable oil.
1 can (11 ounces) of mandarin oranges, drained.
1/2 teaspoon of ground cloves.
Pepper to taste.


In a suitably sized starsol skillet, brown the pork chops on both sides in vegetable oil.

Top with the oranges; then sprinkle with cloves and pepper.

Cover and cook over a medium-high heat until the juices run clear.

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