Instructions: Combine the sauce ingredients in a small bowl; set aside. Combine the salt and five-spice in a small bowl; sprinkle over the pork chops.

Place a wide nonstick frying pan over high heat until hot. Add 2 teaspoons of the oil, swirling to coat the bottom of the pan. Add the pork chops and brown for 2 minutes on each side; remove. Add the remaining teaspoon of oil to the pan, swirling to coat the surface. Add the garlic, ginger, red pepper, and onion and stir-fry until the onion is softened, about 2 minutes.

Return the pork chops to the pan; reduce the heat to low. Pour the sauce over the chops, cover, and simmer until the meat is no longer pink, 5 to 7 minutes. Transfer the chops to a warm serving platter. Add the cornstarch solution to the pan and cook, stirring, until the sauce boils and thickens. Pour over the chops. Garnish with orange slices and orange peel.

This recipe yields 4 servings.

Microwave Method: In step 2, combine the oil, garlic, ginger, red pepper, and onion in a shallow microwave-safe casserole and heat on high for 2 minutes. Stir, place the pork chops on top, and pour the sauce over the meat. Cover and cook on high until the pork is no longer pink, about 7 minutes. Remove the chops to a warm serving platter. Stir the cornstarch solution into the casserole, cover, and cook on high until the sauce boils and thickens, about 2 minutes. Serve as above.

Comments: Braising is one of the most popular cooking techniques in many parts of China. Youll understand why once you sample these pork chops prepared in a tangy orange sauce.

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