4 loin or shoulder pork chops, 1" thick
1 1/2 tsp. Mei Yen seasoning (optional)
1 tbsp. chicken seasoned stock base or 1 pkg. instant chicken bouillon
1 1/2 c. hot water
1/4 tsp. orange peel
1/4 tsp. thyme
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1/8 tsp. fine ground black pepper
1 tbsp. instant minced onions

Brown pork chops in a heavy frying pan. Season with Mei Yen. Arrange chops in casserole or baking dish. Dissolve chicken base or bouillon in hot water. Add orange peel. Crush thyme and add to stock with cinnamon, allspice, pepper and onions. Pour over chops.

Cover and bake in a 300 degree oven for 1 1/2 hours or until chops are tender. Skim off any excess fat. Serve hot from casserole or baking dish, using the sauce as gravy.