6 (1-inch-thick) pork chops
1 (11 oz.) can mandarin oranges, undrained
1/4 c. firmly packed brown sugar
3 whole cloves
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 c. catsup
1 tbsp. vinegar
1 tsp. prepared mustard

Brown pork chops on both sides in a skillet; drain. Drain oranges, reserving 1/2 cup juice. Combine juice with remaining ingredients. Add oranges and juice mixture to pork chops. Cover and simmer 45 minutes or until pork chops are tender. Yield: 6 servings.