Pork Chops with Orange

• 3 navel or other oranges
• 2 tablespoons extra virgin olive oil
• About 2 pounds shoulder or rib end pork chops or country-style ribs
• Salt and black pepper to taste
• Chopped fresh parsley leaves for garnish

1. Grate or mince the orange zest.
2. Peel the pith from the oranges and cut them into 1/4-inch slices; reserve as much of their juice as you can.
3. Put the oil in a large skillet with a lid and place over medium heat.
4. After a minute, add the ribs and brown them well on all sides, about 10 minutes, sprinkling the meat with salt and pepper as they cook.
5. Reduce the heat to low and add the orange zest and any juice to the pan.
6. Top the ribs with the orange slices, cover the skillet, and turn the heat to low.
7. Cook, undisturbed, until the meat is tender, at least 15 minutes and probably more like 30.
8. Garnish the meat and serve with the pan juices.

oranges, extra virgin olive oil, pork chops, salt, parsley

Taken from www.epicurious.com/recipes/food/views/pork-chops-with-orange-386286 (may not work)