| 6 pork chops |
| salt and pepper, to taste |
| 1 1/3 cups uncooked white rice |
| 1 cup orange juice |
| 1 can (10.75 ounces) chicken and rice soup, condensed |
Preheat oven to 350 degrees.
In a frying pan, brown pork chops 2 minutes on each side and season with salt and pepper. Set aside.
In a greased 9x13-inch pan, combine rice and orange juice. Place pork chops over rice. Pour soup over top. Cover and bake 45 minutes. Uncover and cook 10 minutes more, or until done. Makes 6 servings.