4 thick bone-in center-cut pork chops, 1 T. garlic oil, 1 tsp. granulated garlic, 1/2 tsp. ground sage, 3/4 cup orange juice, 1/2 tsp. orange preserve, 2 blood oranges, sliced and grilled, 1/2 tsp chicken bouillon, 1/4 tsp. black pepper. 2 whole cloves

Get out a cutting board, slice the oranges, set them aside.  Season the chops on both sides with granulated garlic, sage, salt, and black pepper. Massage the dry seasonings into the chops.  Get out a heavy skillet and add the oil to 350 degrees.  Add the chops, sear, and brown the chops on both sides.  Get out a bowl, add the juice and preserves, mix well.  Reduce the heat to a simmer, add the orange juice mixture and the cloves.  Put a lid on the skillet, cook for 30-35 minutes, and turn over one time.  Add the orange slices to the skillet and serve.

Turn on the game and settle in.  Serve these chops with garlic mashed potatoes, sugar snapped beans, jalapeno cornbread, glazed carrots, and a simple tossed green salad.