Rinse the chops, trim excess fat off if desired, pat dry with paper towels. Rub each chop on both sides with oil, about 1 teaspoon for each chop.

In a small bowl, mix together the garam masala and garlic powder.

Rub the garam masala mix all over the chops, both sides and edges.

Heat 1 tablespoon of vegetable oil in a large non stick pan on medium heat. When hot, add the chops, work in batches if needed. Brown each side for about 2-3 minutes per side. Remove from pan and set aside.

Same pan, stir in the juice and stock, if no juice, stock will work fine, season with salt and pepper to taste, add the chops, then bring to a boil, reduce to a simmer and cover. Cook the chops for 15 minutes, turn them half way through. Cut one chop open to check for doneness, if cooked through, remove the chops to a serving platter using a slotted spoon. Cover with foil and set aside.

In a measuring cup, mix together the corn starch and 2 tablespoons of water to make a slurry, stir into the pan and heat the pan to boiling and whisk and cook for 2 minutes to thicken. Remove from heat, taste and season with salt and pepper as desired. Pour over the chops.

Serve.