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Ingredients

• 1 orange
• 4 thin pork chops
• 1/2 tsp cinnamon
• 1/2 tsp ground cloves
• 1/2 pint fresh orange juice
• 1 tbsp soft brown sugar

Directions

Use a potato peeler to carefully remove the skin (not the pith) from 1 orange . Use a sharp knife to slice the skin into long thin strips (about 3mm in width).

In a large non-stick frying pan cook 4 thin pork chops over a high heat for about 5 minutes turning once. Sprinkle 1/2 tsp cinnamon and 1/2 tsp ground cloves over the chops. Add the chopped orange skin and 1/2 pint fresh orange juice and then stir in 1 tbsp soft brown sugar . Bring to the boil and then simmer for about 15 minutes, during which the sauce should thicken a little.