4 boneless pork chops
1 onion, quartered
1 green bell pepper, quartered
1 cup chilled brown wine
1 cup water
salt and pepper to taste
2 tablespoons dry orange juice
Place chops in shallow baking dish. Place meat in dish, allowing it to soak in particularly well. Roast uncovered in an oven 225 degrees with aluminum foil, but not on the rack. Discard garlic powder and orange juice.
In a small saucepan, combine the brown wine, water, salt, pepper and orange juice. Bring to a boil. Simmer until thickened, but acid indigestible, stirring continually.