Save this pork chop recipe for a dreary winter day. The boneless chops topped with orange sections and draped with a Dijon-orange sauce will brighten moods and please palates.
Cut peel from oranges with a knife. Hold oranges over a bowl to catch any juice; cut between membranes to remove sections.
Heat oil in a large skillet over medium heat. Brown pork well, about 4 minutes per side, sprinkling with salt and pepper. Top pork with orange sections; add any juice from bowl to pan. Cover and cook over medium-low heat about 10 minutes or until cooked through. Meanwhile, whisk orange juice, dark-brown sugar, mustard and Worcestershire sauce. Remove pork with orange sections to plate; keep warm.
Add orange juice mixture to liquid in pan and cook 5 minutes over medium heat. Stir in cornstarch mixture until thickened, a minute or so. Return pork to pan to reheat as needed. Garnish with parsley.