Trim excess fat from pork chops.
Sprinkle pork chops with pepper.
Coat an electric skillet with cooking spray; allow to heat at medium for 2 minutes.
Add pork chops, and cook until browned on both sides.
Remove pork chops, and drain on paper towels, wipe skillet dry with a paper towel.
Return pork chops to skillet.
Combine water, onion, bouillon granules, and curry powder, pour over pork chops.
Bring to a boil; cover, reduce heat, and simmer 45 minutes or until pork chops are tender.
Transfer to a platter, and keep warm.
Drain mandarin oranges, reserving liquid; set oranges aside.
Combine reserved liquid, lemon juice, and cornstatch in a small bowl.
Add juice mixture and green pepper to skillet.
Cook, stirring constantly, until mixture is thickened.
Stir in mandarin oranges.
Spoon sauce over pork chops to serve.