6 pork chops, boneless
1 can cream of mushroom soup
1/2 c. orange juice
1/2 c. water
1 c. UNCLE BEN'S® minute rice

Dredge pork chop in flour, salt and pepper. Quick brown in oil in skillet. In a 9 x 11 casserole, put rice and add orange juice and water. Mix together. Place pork chops onto mixture. Spoon mushroom soup over chops. Bake at 350 degrees for 45 minutes.