Combine the mandarin orange juice, stock, soya sauce, sugar, garlic, ginger and black pepper in a jug.
Lightly coat the pork cutlets with flour. Heat the oil in a large shallow flameproof casserole dish over a medium heat. Add cutlets and cook for 3 minutes each side or until golden brown. Pour juice mixture over cutlets and bring to the boil and cover.
Bake in the preheated oven for 1 hour 30 minutes or until cutlets are tender and no longer pink in the centre. Remove from the oven and top with spring onion and serve.