4 (6 oz.) center cut loin pork chops, 1/2 inch thick
Vegetable cooking spray
1/4 tsp. salt
1/4 tsp. pepper
1 c. unsweetened pineapple juice, divided
1 tsp. cornstarch
1/8 tsp. ground allspice
1 med. orange, peeled and sectioned

Trim all fat from pork chops. Coat a large skillet with cooking spray. Place over medium-high heat until hot. Add chops and brown on each side. Season with salt and pepper. Add 3/4 cup pineapple juice and bring to a boil. Cover, reduce heat, and simmer 45 minutes or until pork is tender.

Combine cornstarch, remaining 1/4 cup pineapple juice, and allspice in a bowl. Stir into skillet and cook until thickened and bubbly, stirring constantly. Add oranges and cook until heated through. Makes 4 servings (260 calories per serving).