6 rib or shoulder pork chops (1/2 inch thick)
1/2 c. catsup
Grated rind of 1/2 orange
1/2c. orange juice
Salt and pepper to taste

Brown chops well on both sides over medium heat in hot fat rendered from excess fat of chops. Use a large heavy skillet with cover; pour off excess fat. Combine catsup, orange rind and juice and seasonings in small bowl; pour over chops. Cover tightly and simmer, basting often, for 45 minutes or until chops are tender. Six servings.