Melt the butter in a med. hot fry pan. Saute the onion slices with the chopped garlic for 5 minutes or until golden. Remove from pan and set aside.

Raise the temp. of the fry pan. Remove fat from pork chops and render the fat in the hot pan. When you have some fat melted in the pan, remove the fat pieces left and then brown the pork chops on both sides.

When the chops are brown, reduce heat and return the onion-garlic mix to the pan. Pour the orange juice over the chops, bring to a simmer and cover. Simmer for 40 to 60 minutes or until tender.

Note; For an easier dish,brown chops in the hot skillet, sprinkle with garlic powder when browned, reduce heat, add one can undiluted onion soup, cover and simmer for 40 to 60 minutes or until tender.