1. Heat oven to 375 degrees F. Coat shallow 3-quart rectangular casserole with nonstick cooking spray.
2. Season both sides of pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In large skillet, heat oil over medium-high heat. Add pork; saute 3 minutes per side. Remove to platter.
3. In same skillet, add onion, garlic, rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper; saute until softened, about 3 minutes. Remove half of onion mixture to large bowl. Add squash to bowl; toss to mix.
4. Discard seasoning packets from rice mix, if a packet is included. Add rice to skillet; saute 1 minute. Add wine, water and 1/2 cup dried cranberries. Bring to boiling. Remove from heat; transfer rice mixture to prepared casserole.
5. Arrange pork chops on top of rice mixture, pressing slightly to submerge. Arrange butternut squash pieces on top. Remove peel and white pith from oranges; cut oranges into sections. Arrange orange sections and remaining dried cranberries on top of squash. Sprinkle brown sugar over all. Cover with foil.
6. Bake in 375 degrees F oven for 45 minutes or until pork, rice and squash are tender (pork should register 160 degrees F on instant-read thermometer). Makes 8 servings.