4 center cut loin pork chops, 1 inch thick
Salt and pepper
Paprika
2-4 tbsp. water
5 tbsp. granulated sugar
1 1/2 tsp. cornstarch
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. ground cloves
2 tsp. grated orange rind
1/2 c. orange juice

Trim some of fat from chops. In skillet over low heat, heat a piece of pat; then remove.

Generously sprinkle both sides of chops with salt, pepper, and paprika. With tongs, arrange chops in skillet. Cook over medium heat until a rich golden brown on both sides, 15-20 minutes (as fat accumulates, tilt pan and spoon off).

Turn heat low. Add water. Cover skillet tightly. Cook for 45 minutes to 1 hour or until tender and all pink has disappeared, turning them several times while cooking.

About 20 minutes before chops are done, make Orange Glaze: in saucepan cook sugar, cornstarch, salt, cinnamon, cloves, orange rind, and juice, stirring until thickened and clear.

Serve chops with a spoonful of Orange Glaze on each.