1 1/2 c. orange juice
1 tbsp. corn oil
2 center-cut pork chops (about 1/2" thick trimmed of fat)
1/8 tsp. ground cinnamon
Dash ground cloves
1/2 c. mixed dried fruit
1 tsp. cornstarch
1 tbsp. orange juice or water

Stir together 1 1/2 cups orange juice, cinnamon and cloves to taste. In medium large skillet, heat corn oil over medium high heat. Add pork chops; turning once, cook 10 minutes. Pour off excess fat. Add orange juice mixture and fruit. Cover and simmer 20-25 minutes. Remove pork chops and fruit to serving platter (leaving pan juices). Keep warm.

In a small bowl stir together cornstarch and 1 tablespoon orange juice or water until smooth. Stir into skillet. Stirring constantly, bring to boil over medium heat and boil 1 minute. Spoon over chops and fruit - nice over rice. Makes 2 servings.