I love pork chops — not dry, underseasoned pork chops, but juicy, flavorful pork chops. There is no better example than these, the pork chops Abuela used to make for us. These were almost caramel colored on the outside, and juicy and delicious when you cut into them. The oranges give them a lovely sweetness, while the vinegar gives them a nice tang.
If you prefer not to panfry, these chops lend themselves beautifully to broiling.
