4-6 pork chops
2 cans beef broth
3/4 c. brown sugar
4 tbsp. frozen, concentrated orange juice
3 tbsp. cornstarch
1 tbsp. water

Brown pork chops on each side in skillet. In pan mix broth and broth sugar. Simmer chops in broth until tender. Mix cornstarch into juice and water until smooth paste. Add juice mixture to broth, stir until thickened. Serve with creamed potatoes.