8 boneless pork loin chops, each 1/4-inch thick (about 1 pound)
1 tablespoon salad oil
3/4 cup orange juice
1/4 cup light soy sauce
2 tablespoons sugar
1 teaspoon cornstarch
Hold base of each asparagus stalk firmly and bend stalk; the end will break off at the spot where stalk becomes to tough to eat. Discard tough ends; trim scales if stalks are gritty. In 10-inch skillet over high heat, heat asparagus and 1/2 inch water to boiling. Reduce heat to low; cover and simmer 5 minutes of until asparagus is tender-crisp. Drain and keep warm.
Meanwhile, trim fat from pork chops. In 12-inch skillet over medium-high heat, in hot salad oil, cook pork chops 3 to 4 minutes, until pork loses its pink color throughout, turning once. Remove pork chops to warm plate; keep warm.
To skillet add orange juice, soy sauce, and sugar; over high heat, heat to boiling; cook 2 minutes. In a cup, stir cornstarch and 2 teaspoons water. Stir cornstarch mixture into sauce in skillet; cook 1 to 2 minutes longer until sauce thickens slightly.
To serve, place asparagus on warm platter. Arrange pork chops over asparagus; top with orange sauce.
Makes 4 servings.