6 (4 oz.) boneless loin pork chops, about 1/2-inch thick
2 tablespoons chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/4 teaspoon ground cumin
1 to 2 tablespoons canola oil
1/3 cup orange juice
2 tablespoons all-purpose flour
1. Stir together chili powder, paprika, garlic powder, red pepper flakes and cumin in small bowl. Preheat oven to 350 degrees F. Sprinkle chili mixture evenly on both sides of each pork chop, rubbing mixture into pork. Heat 1 tablespoon oil in cast iron or oven-safe skillet over medium-high heat. Place pork chops in hot oil to brown, turning once after 3 to 5 minutes. Add remaining tablespoon of oil if needed.
2. Remove skillet from burner and place skillet in preheated oven. Bake pork chops 15 to 20 minutes or until internal temperature on a meat thermometer reads 145 degrees F. Remove chops to serving platter. Let stand 3 to 5 minutes before slicing.
3. Add water to orange juice to measure 3/4 cup. Return skillet to range top. Stir flour into pan drippings, scrapping any brown bits from bottom of skillet. Gradually stir in combined orange juice and water, cooking over low heat mixtures thickens. Remove from heat and serve with pork chops.
Serve with stone-ground grits, simmered greens or fried corn.
NOTE: If pork chops release any juices during 3 to 5 minutes standing time, you can stir the pork juices into sauce before serving.