1/4 C. bacon fat
1 2 cloves garlic, finely minced
6 thick pork chops
2 tsp. dry mustard
Salt and freshly ground black pepper
3/4 C. dry white wine
3/4 C. freshly squeezed orange juice
1 1/2 C. thinly sliced onions
2 green peppers, cored, seeded, and cut into strips

Heat the bacon fat and add the garlic. Cook, stirring, but do not brown. Smear the pork chops with the mustard and sprinkle with salt and pepper. Brown on both sides in the bacon fat and add the wine and orange juice. Cook over low heat until the sauce is slightly reduced. Add the onion slices and green pepper. Cover the pan. Continue cooking over low heat until the chops are tender, for one to one and a half hours. If desired add more salt and pepper to taste. Serve hot, with rice.