6 loin pork chops (3/4 to 1 inch thick)
2 tbsp. brown sugar
2 tsp. cornstarch
1/4 c. chicken stock
1/4 c. white wine
1 c. orange juice
1/2 tsp. dried marjoram
2 med. onions, sliced
2 tbsp. chopped parsley
Orange slices

Dip the pork chops in flour and salt and brown in oil. Arrange browned chops in large shallow casserole so they can be in one layer (I use 9 x 13 inch pan or large roaster pan). Blend together the brown sugar, cornstarch, chicken stock, white wine, orange juice and marjoram and pour over pork chops. Place 1 onion slice on each chop. Sprinkle parsley over onions. Bake, covered, at 350 degrees for 1 hour. As soon as it is in the oven, peel and slice 2 oranges and mix with 3 tablespoons brown sugar and let stand until end of hour. Then place an orange slice on top of each onion slice and bake 15 minutes more, uncovered. Use sauce as a great gravy over mashed potatoes. Very good to impress guests.