Pork Chop and Rice Casserole

Preheat the oven to 425°F and spray a 9 × 13-inch baking dish with nonstick cooking spray.

Melt 2 tablespoons of the butter in a large skillet over a medium-high heat.

Add the rice and onions. Cook for 2 or 3 minutes or until softened.

Spoon the rice mixture into the bottom of the prepared baking dish using a serving spoon and wipe out the skillet using paper towels.

Whisk together the mushroom soup, broth, Worcestershire sauce, and onion soup mix in a medium mixing bowl until smooth.

Pour the soup mixture over the rice mixture and stir to combine.

Using the same skillet, melt the remaining tablespoon of butter over a high heat.

Season the pork chops on both sides with garlic powder and black pepper.

Using metal tongs, add 2 of the pork chops to the hot skillet.

Brown for 2 minutes per side.

Remove to a plate and repeat with the other 2 pork chops.

Now put the pork chops on top of the rice mixture in the baking dish.

Cover the baking dish with aluminum foil.

Bake in the preheated oven for 40 to 45 minutes.

Remove the foil during the last 10 minutes of cooking to create a nice crust on the pork chops (optional but recommended!)Bella's Tip: If your pork chops are especially thick, check them with an instant-read thermometer rather than relying only on the baking time. The pork is ready at 145°F, but the rice should also be fully tender before serving.