8 pork chops (2 lbs) pepper 2 cans Cream of Chicken soup 1 cup orange juice 1/2 cup sliced celery 1/4 cup chopped cashews ground cloves 8 fresh orange slices, cut in half
Use 1 large frying pan or prepare in 2 frying pans. Divide ingredients equally; brown chops. Season with pepper; pour off fat. Stir in remaining ingredients, except oranges; cover. Cook over low heat for 40 minutes; stir occasionally. Add orange slices, cover. Cook over low heat 5 minutes more or until tender.