6 pork loin rib chops, 1/2 inch thick
3/4 c. water
1/2 tsp. paprika
1/4 tsp. pepper
1 tsp. salt
1 med. orange
1 c. orange juice
1/2 c. sugar
1/4 tsp. salt
1 tbsp. cornstarch
1/2 tsp. cinnamon
12 whole cloves

Trim several pieces of fat from edges of chops. In 12 inch skillet over medium heat, heat fat until light brown. Rub over bottom of skillet, and discard. Over high heat, cook chops until well browned on both sides.

Add next 4 ingredients; heat to boil; reduce heat to low; cover and simmer about 35 minutes, turning once.

Make orange sauce: grate 1 tablespoon peel from stem end of orange. From other end of orange cut 6 slices and set aside. In 1 quart pan over medium heat cook peel, juice, and next 5 ingredients until thick, stirring. Add orange slices; cover; remove from heat and keep warm.

To serve, top pork chops with sauce and a sprig of parsley.