Pork Chops with Orange Rice

Preheat your oven to 350F and light grease the bottom of a 9×13 pan with Pam.

In a medium to large skillet, heat the olive oil. While pan and oil are heating, season both sides of the pork chops with the salt and pepper. When the pan is ready, add the pork chops. You’re browning the meat, not cooking it all the way through, so you will only need to cook the chops a couple of minutes on each side. Remove from the pan and set chops aside.

While the chops are browning, combine the cream of chicken soup and orange juice in a sauce pan and cook over medium heat. You want a nice, smooth soupy consistency.

Pour the rice into the 9×13 pan, spreading it out evenly, then add the soup/juice mixture. Make sure the rice and liquid are mixed together really well. Top with the chops, making sure to nestle them into the rice.

Cover the casserole with foil and cook for 20-25 minutes. Remove the foil and finish cooking for 5-10 minutes. Serve with steamed veggies!