Pork Chop Orange
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Ingredients
 2   pork sirloin chops, cut 1/2 inch thick (1-1/4 pounds total)
 Nonstick spray coating
 1/2  cup orange juice
 1  tablespoon honey
 1 to 1-1/2  teaspoons curry powder
 2   oranges
 2  teaspoons cornstarch
 1  tablespoon cold water
 1  tablespoon snipped chives or parsley

Directions
 1. Trim separable fat from pork chops; cut each chop in half.
 2. Spray a large skillet with nonstick spray coating. Preheat over medium-high heat. Add pork chops and brown on both sides. Drain fat.
 3. Add orange juice, honey, and curry powder to skillet. Bring to boiling. Cover and simmer 30 to 40 minutes or until pork chops are tender and no longer pink. Remove pork chops from skillet; keep warm.
 4. Meanwhile, peel oranges. Slice crosswise; then halve circular slices. Set aside.
 5. Stir together cornstarch and water; stir into skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Stir in oranges and chives; heat through. Spoon over pork chops. Garmish with fresh chive sprigs, if desired. 

Pork Chop Blue Cheese
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Ingredients
  2 pork chops, (butterflied or thick)
  4 ounces crumbled blue cheese
  2 slices bacon - cooked and crumbled
  2 tablespoons chopped fresh chives
  - garlic salt to taste
  - ground black pepper to taste

Directions
 1. Preheat the oven to 325 degrees F (165 degrees C). 
 2. In a small bowl, mix together the blue cheese, bacon and chives. Divide into halves, and pack each half into a loose ball. 
 3. If you have a thick pork chop, cut a small hole in the side of the chop and create a big cavity in the chop
 4. Place each ball in a pocket of the pork chop, 
 5. If butterflied steak, close, and secure with toothpicks. 
 6. Season each chop with garlic salt and pepper. 
 7. Put chops in a greased shallow baking dish
 8. Bake for 20 minutes in the preheated oven, it may take longer if your chops are thicker. Cook until the stuffing is hot, and chops are to your desired degree of doneness.