Orange Chops And Rice Tango - cooking recipe

Ingredients

4 to 6 pork chops
3 envelopes chicken broth
1/4 tsp. black pepper
1/4 tsp. ginger
1 medium onion, sliced
2 c. water
1 c. orange juice
2 Tbsp. brown sugar
2 tsp. dry mustard
1/2 tsp. salt
1 c. uncooked rice
1/4 c. catsup

Preparation

Season chops with 1 envelope of broth, black pepper and ginger.
In large skillet, brown chops.
Remove chops and drain excess fat.
Stir in onion and saute lightly.
Stir in water, orange juice, catsup, brown sugar, dry mustard, salt and remaining chicken broth.
Bring to a boil.
Stir in rice and place chops on top.
Lower heat and simmer 30 minutes.