6 thick pork chops
1 can (11 oz.) mandarin oranges
4 tbsp. brown sugar
1/2 tsp. cinnamon
3 whole cloves
1 tsp. salt
1 tsp. mustard
1/4 c. catsup
1 tsp. vinegar

Brown chops. Drain oranges, reserve juice. Mix juice with remaining ingredients. Pour mixture over chops.

Cover and simmer 45 minutes or until chops are tender. Stir in oranges and heat just until fruit is warmed. Serve over rice with pan juices. Serves 6.