2 tsp of olive oil
4 boneless or boned pork lion or rib chops
3/4 tsp of black pepper
1 medium onion, thinly sliced
1/4 cup orange juice
2 Tbsp of packed brown sugar
Heat olive oil in a large skillet. Sprinkle the chops with black pepper. Cook chops in hot oil for 6 to 8 minutes on each side or until browned and cooked through. Remove the chops from the skillet, cover and keep warm.
For the sauce, add the onions to the same skillet over medium heat for 3-5 minutes or until tender. Push the onions aside and add the orange juice and brown sugar. Cook and stir for 1 minute or until sugar is dissolved. Stir the onions into the sauce.
Spoon the sauce over the chops and serve.