Easy pork chops with baked with orange juice and rice for an easy weeknight meal.
Preheat oven to 375.
In a pan: brown the pork chops and season with salt and pepper on both sides as they cook.
Pour the rice, soup mixture, orange juice and chicken broth together into a 9x13 glass baking dish. Stir it together.
Place the pork chops on top of the rice and cover with tinfoil.
Bake for 35-45 minutes covered with foil. When you take it out of the oven, the rice should be cooked and most of the liquid absorbed.
Serve with sautéd carrots in with the rice or on the side.
Garnish with flat leaf Italian Parsley and sliced oranges if desired.