SKILLET PORK CHOP DINNER

1 package frozen peas
4 loin pork chops (about 1 1/4 pounds)
Salt Pepper
1 tablespoon fat, salad oil or bacon drippings
1 split clove garlic
2 tablespoons sugar
2 tablespoons cornstarch
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1 1/4 cups hot water
2 to 3 tablespoons fresh, frozen or canned lemon juice
1/4 cup orange juice
4 one fourth inch thick orange slices
1 one pound can small whole potatoes, drained

Remove peas from freezer to thaw while preparing rest of dish. Sprinkle pork chops with salt and pepper. In hot fat in skillet, brown chops well on both sides with garlic. Set chops aside. Discard garlic. To drippings in skillet, add sugar, cornstarch, dried rosemary, and 1/2 teaspoon salt. Gradually stir in water. Cook, stirring, until thick and glossy. Stir in lemon juice and orange juice. Set one orange slice on each pork chop and arrange in sauce. Cook, covered, over low heat 30 minutes. Add broken up block of peas and drained potatoes. Cook, covered, basting occasionally with sauce for 20 minutes. Then uncover and cook 10 minutes longer. Serves four.