Orange Spiced Pork Chops

2		Center Rib Loin Pork Chops - Raw with Bone, Lean
1/4  cup		Yellow Onion - Fresh, Chopped
1/4  cup		Water
1  pinch		Ground Thyme
1  pinch		Ground Cinnamon
3/4  cup		College Inn Chicken Broth - Canned
1  pinch		Ground Allspice
1  tablespoon		Orange Peel - Fresh, Grated
1  tablespoon		Natural Oils Extra Virgin Olive Oil

Tip: Click on the ingredient links to learn the nutritional information for all the Orange Spiced Pork Chops ingredients. The serving size for any ingredient in Orange Spiced Pork Chops may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Pre-heat oven to 300ºF.

Heat 1/2 tablespoon olive oil in a heavy frying pan. Brown the chops on both sides, remove and and arrange in the bottom of an oven proof casserole dish.

In the same frying pan, add the rest of the oil and sautee the onions until golden in color. Remove from pan and arrange on top of the chops.

Put the frying pan back on the burner and add the chicken stock, thyme, cinnamon and allspice, stir the broth, scraping up the browned bits in the bottom of the pan.

Let it simmer for 10 minutes. Pour over the chops and onions. Add the orange peel and water.

Cover the casserole and bake for 1 hours or until the chops are tender. Skim off any excess fat on top. Serve hot, using the sauce for gravy.