• 4 lean pork chops
• 15 g/½ oz butter
• 50 g/2 oz soft brown sugar
• 3 tablespoons wine vinegar
• ¼ level teaspoon ground ginger
• salt and freshly milled pepper
• 1 small orange
• 2 level teaspoons cornflour

Trim the pork chops and add to the hot butter melted in a frying pan. Fry over medium heat until the chops are well browned on both sides. Then pour away the excess fat from the pan.

Blend the brown sugar, vinegar, ginger and a seasoning of salt and pepper together in a basin. Cut four slices from the orange. Pour the vinegar and sugar mixture over the chops in the pan. Top each chop with one of the orange slices. Squeeze any juice from the remaining bit of orange into the pan too. Cover with a lid and leave to simmer gently for 30 minutes.

Lift the chops on to a hot serving dish. Drain off the pan liquid, measure and make up to 1.5 dl (¼ pint) with water. Blend the cornflour with a little cold water until smooth, then add to the pan juices and stir over the heat until the sauce is boiling and thickened. Strain over the pork chops and serve.