1. Bring broth to boil in medium saucepan on medium-high heat; stir in rice. Cover. Reduce heat to medium-low; simmer 3 min. Add broccoli; stir. Cover; simmer an additional 2 min. Remove from heat; let stand 5 min. or until broth is completely absorbed.
2. Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium heat. Add chops; cook 4 min. on each side or until lightly browned on both sides and cooked through (160 degrees F). Remove from skillet; cover to keep warm.
3. Add dressing, orange juice and syrup to skillet. Bring to boil on medium-high heat; cook 3 min. or until sauce is reduced by one half. Serve chops and rice drizzled with the sauce; sprinkle with almonds.

Yield: 4 servings