A comforting pork chop and rice dinner cooked all in one skillet!
Brown in a skillet for 1-2 minutes per side until lightly browned. Turn chops on edge briefly to also brown edges and fat. Remove chops and set aside.
Add a bit more oil to the skillet and sauté the vegetables together. Once softened (3-4 minutes) stir in the garlic and cook briefly, 30 seconds to 1 minute. Stir in the rice. Stir fry for 3-4 minutes to start the rice cooking. Add oil as needed.
Add chicken broth (& mushroom soup if using) and stir to incorporate. Nestle the chops on top of the rice mix. Pour in any meat drippings.
Cover with lid or foil. Bake 375 for 15 - 20 minutes until chops have an internal temperature of 165F.
Options: use any vegetables you prefer in the rice, like carrot. Change up seasonings as desired and use all chicken broth if you prefer rather than half bouillon and half soup. If you need to increase the rice, increase the amount of liquid.