PORK CHOPS a L'ORANGE
Jane Knox - Barrington

8 pork chops (2 lbs)
pepper
2 cans Cream of Chicken soup
1 cup orange juice
1/2 cup sliced celery
1/4 cup chopped cashews
ground cloves
8 fresh orange slices, cut in half

Use 1 large frying pan or prepare in 2 frying pans. Divide ingredients equally; brown chops. Season with pepper; pour off fat. Stir in remaining ingredients, except oranges; cover. Cook over low heat for 40 minutes; stir occasionally. Add orange slices, cover. Cook over low heat 5 minutes more or until tender.

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