Remove fat from chops. Squeeze orange into small bowl, keeping as
much pulp as possible. Press garlic into orange juice. Using garlic
press, squeeze onion into orange-garlic mixture, being sure to
remove onion skin. Add ginger and a pinch of pepper; stir well.
Place chops in shallow baking dish, cover with marinade and let
stand for at least 45 minutes. Melt butter in skillet with lid.
Remove chops from marinade, reserving marinade, and brown chops on
both sides in butter. Cover with remaining marinade and cook,
covered for 10 minutes. Remove cover and cook until fork tender.
Add salt and pepper to taste.
