4 to 6 raw pork chips
4 tbsp. orange juice (concentrate not diluted)
1 tbsp. mustard
1/2 c. brown sugar

Mix together orange concentrate, mustard and sugar. Set aside. Place pork chops in skillet with 1/4 cup water; cover and cook until lightly browned. Remove from skillet. Dip into orange juice mixture, coating both sides.

Return to skillet, cover and place over low heat until tender. Place on serving platter and cover with sauce; put remainder of sauce in container to be served with chops.