4 to 6 pork chops 1/2 thick
3 env. instant chicken broth
1/4 tsp. black pepper
1/4 tsp. ginger
1 med. onion thinly sliced
2 c. water
1 c. orange juice
1/4 c. catsup
2 tbsp. brown sugar
2 tsp. dry mustard
1/2 tsp. salt
1 c. uncooked Mahatma Rice

Season chop with 1 envelope chicken broth, black pepper and ginger. Place in a large skillet, brown chop on both sides. Remove chops drain excess fat. Stir in onion and saute lightly. Stir in water, orange juice, catsup, brown sugar, dry mustard, salt and remaining envelopes of chicken broth bring to a boil. Stir in rice. Place pork chops on top cover lower heat and simmer 30 minutes. Makes 4 to 6 servings.