4 pork chops
4 orange slices
Dash of cinnamon
Dash of nutmeg
1 can condensed beef broth
1 tbsp. brown sugar
2 tbsp. orange juice
1 tbsp. cornstarch

Brown chops on both sides. Place an orange slice on each chop; sprinkle with cinnamon and nutmeg. Add broth and sugar. Cover; cook over low heat 35 minutes. Mix orange juice and cornstarch until smooth; gradually blend into soup. Cook, stir constantly until slightly thickened. Simmer until chops are tender. Makes 4 servings.