2 tbsp. vegetable oil
4 (3/4 inch) loin pork chops
1 sm. onion, sliced & separated into rings
3 cloves garlic, minced
3 tbsp. frozen orange juice (concentrate)
1/2 tbsp. cider vinegar
1/2 tsp. paprika
1 tsp. honey
1/8 tsp. salt
1/8 tsp. pepper
1 c. chicken broth, divided
2 tbsp. all-purpose flour
chopped Italian flat leaf parsley (optional)
Orange wedges (optional)

Heat oil in a large heavy skillet; brown pork chops on both sides. Add onion, garlic, orange juice, vinegar, paprika, honey, salt, pepper, and 1/2 cup chicken broth; bring to a boil. Cover, reduce heat and simmer 1 hour. Remove chops to platter, and keep warm. Gradually stir remaining 1/2 cup broth into flour. Stir mixture into drippings in skillet; cook, stirring constantly until thickened. Serve with chops. Garnish with parsley and orange wedges, if desired. Yield: 4 servings.