Pork Chops and Orange Rice

4-6 loin pork chops, lean
1/4 cup onion, chopped*
2 cups chicken broth**
1 cup orange juice
1/2 tsp. salt
1/8 tsp. thyme
1 1/2 cups long grain white rice
1 can mandarin oranges, drained

Brown chops slowly on both sides; add onion and brown lightly. Add broth, orange juice, salt and thyme and bring to boil. Stir in rice and pour into into a 9X13 dish. Arrange pork chops on top and cover tightly with heavy duty aluminum foil. Bake at 350 degrees for 45 minutes until chops and rice are tender. Garnish with mandarin oranges.

*I use 1 Tbsp of dried minced onion; adding to the broth/juice mixture.
**I use 2 chicken bouillon cubes/2 cups water (deleting salt from recipe).

Store: rice, chicken bouillon, mandarin oranges

Notes: When living off of storage, could substitute fried spam instead of pork chops.
I have used the juice from the mandarin oranges for the juice, but it's just not as tasty.