6    Pork chops
1 md Orange
4    Cloves fresh garlic
1/2 sm Onion
1/4 ts Powdered ginger
Pepper
2 tb Butter
Salt to taste

Remove fat from chops. Squeeze orange into small bowl, keeping as much
pulp as possible. Press garlic into arange juice. Using garlic press,
squeeze onion into orange-garlic mixture, being sure to remove onion skin.
Add ginger and a pinch of pepper; stir well. Place chops in shallow
baking dish, cover with marinade and let stand for at least 45 minutes.
Melt butter in skillet with lid. Remove chops from marinade, reserving
marinade, and brown chops on both sides in butter. Cover with remaining
marinade and cook, covered for 10 minutes. Remove cover and cook until
fork tender. Add salt and pepper to taste.