LC: Serve with an Orange and Onion Romaine salad (add to chopped Romaine leaves half of an orange cut into pieces and half of a thinly sliced red onion; drizzle with olive oil and balsamic vinegar dressing (2:1 on oil and vinegar). Regualr: Add brown rice. Kosher: Use boneless skinless chicken breast halves instead of pork chops. Gluten Free: No changes necessary.
Heat the oil in a large skillet with a tight-fitting lid over medium-high heat; brown pork chops for 3 to 5 minutes per side. Top with oranges and sprinkle with ginger. Cover and cook over medium heat for 15 minutes or until juices run clear. Keep an eye on this so that it doesn't burn! You may wish to add some of the reserved Mandarin orange juice to the skillet to keep the pork chops moist during the cooking process. (Adding the juice would change your carb count.)