1. Trim all fat from chops. Brown, without adding any fat, in a large skillet; place potato slices on top.
2. Dissolve instant chicken broth in hot water in a cup; pour over chops; cover. Simmer, basting, for about 45 minutes, or until chops are tender.
3. Remove chops and potatoes to a heated serving platter; keep warm.
4. Pour liquid in pan into a cup; let stand a minute until fat rises to top, then skim off; return liquid to pan. Stir in mustard and orange sections; bring to boiling. Spoon over chops and potatoes.