4 to 6 Pork Chops (1/2 in thin)
Tony Chachere's Creole Seasoning
1/4 tsp. freshly ground Pepper (black)
1/4 tsp. ground ginger
1 medium onion, halved lengthwise
   then sliced
 
2 cups water
1 cup orange juice
1/4 cup ketchup
2 tsp. light brown sugar
2 tsp. dry mustard
1/2 tsp. salt
1 cup uncooked rice

Season chops with creole seasoning, pepper and ginger. In skillet brown chops on both sides. Remove chops and saute onion. Stir in water, orange juice, ketchup, brown sugar, dry mustard & salt. Boil. Stir in rice and place chops on top. Cover and simmer for 30 minutes or until pork chops are tender and all liquid has been absorbed.