This is one of our favorite fall recipes. I don’t know why, but I only make it in the fall. I think it’s because the cinnamon and cloves smell of the holidays! This is a recipe I got out of a Taste of Home magazine many years ago – probably 20 years ago, I’m guessing.

ORANGE PORK CHOPS6 pork loins (1/2 inch thick)
1 TBSP cooking oil
3/4 cup water
1/2 tsp paprika
1/2 tsp pepper
1 1/4 tsp salt, divided
1 medium orange
1/2 cup sugar
1 TBSP cornstarch
1/2 tsp ground cinnamon
12 whole cloves
1 cup fresh orange juice (I’ve used frozen concentrate)In a large skillet, brown chops in oil on both sides. Add water, paprika, pepper and 1 tsp salt; bring to a boil. Reduce heat to low; cover and simmer about 35 minutes, turning once. Meanwhile, grate peel from the stem end of the orange, then cut six slices from the other end. Set aside. In a saucepan over medium-high heat, combine 1 TBSP peel, sugar, cornstarch, cinnamon, cloves, and remaining salt. Stir in juice. Cook and stir until thickened. Add orange slices, cover and remove from the heat. To serve, top pork chops with sauce and orange slices.FREEZER MEAL NOTES: When I do freezer meals I cook many pounds of sliced pork chops to freeze. Thaw pork chops and follow the rest of the directions as noted above starting with boiling the chops in the water with paprika, pepper, and salt. I’ve never tried freezing this sauce. Perhaps I’ll try that next time. One thing I have done before is mix up all of the dry ingredients x 5 or 6 so when I’m ready to make this all I have to do is add the orange juice and pour over the pork chops. If I do that I skip the boiling in seasoning step and just boil in water putting the paprika and pepper in with the cornstarch/orange juice mixture. I hope that’s not too confusing. I’m going to add some of these types of notes because a few of my IRL friends have asked me how I convert my own recipes to freezer recipes.