4 med. pork chops, trimmed of fat
Salt & pepper to taste
3 sm. oranges
1 tsp. cornstarch
2 tsp. finely shredded orange rind
1 tbsp. sugar
4 tsp. peanut butter
Ribbons of orange rind to garnish

1. Lightly season pork chops with salt and pepper. Arrange on rack of broiler pan coated with non-stick spray.

2. Peel and segment oranges over bowl to catch juice. Set aside orange segments.

3. Squeeze into bowl as much juice as possible from membrane left after segmenting orange.

4. Mix cornstarch with orange juice. In small saucepan combine cornstarch mixture, orange rind and sugar and stir over low heat until thick and bubbly.

5. Remove from heat.

6. Preheat broiler and broil chops on one side until lightly browned.

7. Turn and spread each chop with 1 teaspoon peanut butter. Broil until done.

8. Fold orange segments carefully into heated cornstarch mixture to coat and arrange over chops.

9. Replace briefly under broiler to heat oranges.

10. Arrange chops on heated serving platter and garnish with orange rind. Serves 4.