4 thick shoulder lamb chops
1 can mandarin oranges
1 c. raw rice
2 1/2 c. beef bouillon
Salt & pepper to taste

NOTE: (You can use pork chops instead)

Sear the lamb chops briefly. Place uncooked rice in the bottom of a greased casserole dish. Arrange chops on top of rice and cover with drained oranges. Pour in the bouillon and syrup from the oranges. Salt and pepper to taste. Bake covered at 350 degrees for 1 1/4 to 1 1/2 hours.