Instructions: Trim fat from chops. Coat a skillet with cooking spray; place over medium-high heat until hot. Add chops; cook 1-1/2 minutes on each side.

Remove chops from skillet. Wipe drippings from skillet with a paper towel; return chops to skillet.

Combine 1/2 cup orange juice, chiles, cumin, and red pepper; add to skillet. Cook over medium heat 5 minutes. Remove chops from skillet; keep warm.

Combine remaining 2 tablespoons orange juice and cornstarch in a bowl; stir well. Add cornstarch mixture, tomato, and orange to skillet. Bring to a boil, and cook 1 minute or until thickened.

Yield: 2 servings (serving
size: 2 chops and 1/2 cup sauce).

Serving Ideas : Spoon sauce over chops.

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