PORK CHOPS WITH ORANGE RICE PENZEYS

4 center cut pork chops
4 tsp. Galens St. rib and chicken rub
veggie oil spray
Rice: l cup whie rice
2 cups chicken stock
l tsp. salt
l tsp. cutter
l/4 tsp. cayenne pepper
2 whole bay leaves
l ll oz. can Mandarin oranges, all but 3 tbsps. of the juice drained off
In a 2 qt. saucepan combine rice, chicken stock, salt, butter pepper, bay leaves, oranges and 3 tbsps. of the juice. Stir lightly bring to a boil, reduce heat, cover tightly and simmer on low for l5 mins. Heat oven 350. Remove rice from stove, stir to blend flavors and break up the oranges which will be pretty much shreded themselves while the rice cooks. Spray llx7″ baking dish with oil spray then spread the rice evenly in dish. Sprinkle pork chops on both sides with Galens St., about l tsp. per chop. Place pork chops on top of the rice. Bake at 350 for 35 mins. Serve with fruit salad or broccoli on the side.
Serves 4 Prenzeys