3 tbsp butter
1 1/2 cups long grain white rice
1 small onion, diced
1 can condensed cream of mushroom soup
2 cups low sodium beef broth
1 tbsp Worcestershire sauce
1 packet onion soup mix
4-5 bone-in pork chops, fairly thick
1/2 tsp garlic powder
1/2 tsp black pepper
Preheat oven to 425 degrees and spray a 9 x 13 baking dish with cooking spray.
Melt 2 tbsp butter in large skillet over medium heat. Add rice and onions and cook 3 minutes until onions are softened.
Spoon rice mixture into the bottom of the baking dish.
Whisk together the soup, broth, Worcestershire sauce and onion soup mix in a mixing bowl until smooth.
Pour the soup mixture over the rice and stir to combine.
Using the same skillet, melt the remaining butter over high heat.
Season the pork chops with garlic powder and black pepper.
Sear pork chops, 2 at a time in the hot skillet, about 2 minutes per side. Place seared pork chops on top of the rice mixture.
Cover with foil and bake 40-45 minutes, removing foil for the last 10 minutes of cooking.
