6 thick pork chops
1 1/3 c. precooked rice
1 c. orange juice
1 can cream of mushroom soup

Preheat oven to 350 degrees. Brown pork chops in skillet, about 5 minutes per side. Soak rice in orange juice. Spread over bottom of baking dish and cover with pork chops. Pour can of soup over all. Bake 45 minutes covered and 10 minutes uncovered. Serve with crisp salad and garlic bread.