Brown meat and remove from skillet in a little oil.
In same skillet, cook onion until tender. Add orange peel, orange juice, sugar, salt, pepper and bay leaf. Return meat; cover. Simmer 45 minutes to 1 hour, turning occasionally. Add extra orange juice or water as needed.
Remove meat. Combine cornstarch and water; stir into orange mixture. Bring mixture to boiling. Cook and stir 1 to 2 minutes. Drizzle some sauce over meat and pass the remainder. Makes 6 to 8 servings.
Notes
In my experience, by the time the pork chops are done cooking, there isn't a lot of sauce left, so you may want to have some extra ingredients on hand to make another 1/2 batch of sauce.