Place large skillet over low heat. Stand pork chops on end and cook until enough fat to coat pan cooks out of chops. Place chops flat in skillet and brown on both sides over high heat. Remove, add butter if there is very little fat from chops, add onion and cook until tender. Sprinkle with flour; stir to mix well. Add tomatoes, orange juice, water, salt, and thyme. Add pork chops, cover and simmer 1 hour or until tender. Add sliced avocado and oranges; heat.
Yield: 4 servings.
To prepare oranges, cut slice from top, then cut off peel in strips from top to bottom, cutting deep enough to remove white membrane. Or cut off peel round and round spiral fashion. Go over fruit again to remove any remaining white membrane. Slice horizontally.
Cajun Country -- New Iberia, Louisiana