6 pork chops
Salt & pepper
1 1/2 c. orange juice
2 cans cream of chicken soup
1 c. raw minute rice

Brown pork chops in a heavy skillet and season with salt and pepper. Mix orange juice with the chicken soup. Sprinkle rice in a 7 1/2" x 12" greased baking dish. Pour half of the orange juice mixture over the rice. Arrange the pork chops on top of the rice and cover with the remaining sauce. Cover and bake at 350 degrees for 45 minutes. Uncover, turn off the oven and leave in the oven for 10 minutes longer.

(To make ahead and freeze: After browning and seasoning the chops, place them in a freeze bag. Mix juice and soup and seal in a container with the chops bag taped to the side. Freeze. After thawing, sprinkle rice in baking dish and process as above.)