Herbed Pork chops with orange

• 2 tablespoons all-purpose flour
• 14 teaspoon ground sage
• 14 teaspoon dried thyme leaves, crushed
• 4 pork chops, each cut 3/4 inch thick
• 2 tablespoons margarine or 2 tablespoons butter
• 1 (10 ounce) can condensed cream of celery soup
• 13 cup orange juice or 13 cup water
• 4 cups hot cooked rice

1. On waxed paper, combine flour, sage and thyme.
2. Coat chops lightly with flour mixture.
3. In large skillet over medium-high heat, melt margarine.
4. Brown chops 3 minutes on each side.
5. Drain off fat.
6. Add soup and orange juice, stirring to loosen browned bits.
7. Bring to boil.
8. Reduce heat to low.
9. Cover; cook 20-25 minutes or until tender, turning chops halfway through cooking and stirring occasionally.
10. Serve with rice.
11. Garnish with orange slices and parsley, if desired.

flour, ground sage, thyme, pork chops, margarine, condensed cream, orange juice, rice

Taken from www.food.com/recipe/herbed-pork-chops-with-orange-12554 (may not work)