Non-stick vegetables spray coating
6 pork top loin chops, cut 1/2 inch thick and trimmed of fat
1/4 tsp. salt
1/8 tsp. pepper
1/4 c. orange juice
2 oranges
1 c. water
1 tbsp. sugar
1 tbsp. cornstarch
1 c. orange juice
1/8 tsp. ground allspice

Spray bottom of a 12 inch skillet with non-stick vegetable coating. Brown pork chops on both sides. Season with salt and pepper; add the 1/4 cup orange juice. Cover and simmer 25-30 minutes.

Meanwhile, using a vegetable peeler, remove a very thin layer of the peel from one of the oranges. Slice into strips. Peel and section oranges and cut into 1/2 inch pieces; simmer peel in water for 15 minutes; drain and set aside.

To make sauce, combine sugar and cornstarch. Stir in the orange juice. Cook and stir until thickened. Add orange pieces and allspice. Cook and stir 1-2 minutes more. Service warm sauce over pork chops. Serves 6. This is a calorie reduce dish - 208 per serving.