On a shallow plate or sheet of waxed paper, mix flour, bread crumbs, pepper and garlic powder. Generously coat chops on both sides with mixture.
In a large non stick skillet over medium heat cook chops in hot oil about 5 min. on each side or until browned.
Meanwhile, drain mandarin oranges into a small bowl; set segments aside. To liquid, add orange juice, brown sugar. Dijon mustard and lemon juice, stirring with a whisk or fork until blended. Pour over chops. Cover tightly and simmer over medium heat for 15 minutes or until chops are fork tender. Spoon juices over chops, add orange segments, cover and simmer 5 minutes longer. Remove chops and oranges to a heated serving platter.
Increase heat to high. Stirring constantly, boil liquid in skillet for 1 minute or until slightly thickened. Spoon over chops or pass separately. Serve with rice.