Pork L'orange

You have heard of Duck L'orange? Well, here is the other white meat made up with a citrus tang. I tried this out on the family, and my 8 year old daughter specifically, though politely, requested that I never make it again. However, this is actually a sign that the dish has potential as she doesn't like anything spiced or flavored in any way.

Ingredients:
2 tablespoons olive oil
4 porkchops or boneless pork steaks
1 cup long grain rice
3 sliced baby carrots
1 cup sliced mushrooms
1/2 stalk sliced celery
1/2 chopped onion
1 sixteen ounce can of chicken broth
1 cup orange juice
2 tablespoons dried sweet basil
1 orange
dash pepper or lemon pepper to taste

Directions:
In a 10-inch skillet on medium heat pour olive oil. Fry pork on each side for about 5 minutes. Spice pork while frying with some basil and pepper. Set pork aside. At this point you may need to add a bit more oil. Pour in rice (uncooked) fry it a bit until it turns slightly brown. Add carrots, onions, celery and mushrooms. Fry for another minute or so then add the can of chicken broth and the orange juice. Toss in remaining basil and spice again with pepper. Cover all and let simmer until rice is done and all the excess fluid is absorbed (about 20 minutes). Now arrange already fried pork over all. Cover again for about 3 minutes. Meanwhile slice orange. Remove cover, place orange garlic on each piece of pork as garnish. Place on table, frying pan and all.