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6 pork chops
1 1/2 c. Minute rice
1 1/2 c. orange juice
salt and pepper to taste
1 large can cream of mushroom soup
1/2 tsp. Kitchen Bouquet

Sear pork chops in a skillet just to brown the outside and the edges;
remove from pan. In a 9 x 13-inch pan, put rice and orange juice.
Place pork chops on top. Thin soup with 1/2 cup water and 1/4 cup
orange juice. Use Kitchen Bouquet for color. Pour soup mixture over
pork chops. Cover and bake for 35 minutes; uncover for last 10

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