| | Directions | | In 10-inch skillet add vegetable oil; brown chops on both sides. In a small bowl mix vinegar, brown sugar, oregano, salt and pepper. Pour mixture over chops and lay slices of orange on chops. Add bay leaf. Cover and simmer very low for 1-hour. After 30 minutes add potatoes, peeled and quartered. Cover and simmer for the remaining 30 minutes. |
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| Ingredients | | - |  | 4 lamb chops (shoulder blade) |
| - | | 1 tablespoon vegetable oil |
| - | | 1/2 cup vinegar |
| - | | 1/2 cup brown sugar |
| - | | 1 bay leaf |
| - | | pinch of salt and pepper |
| - | | 1 orange-sliced |
| - | | 1/2 teaspoon oregano |
| - | | 3 potatoes (medium) |
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