A comforting and hearty one-pan meal featuring tender baked pork chops over flavorful rice, perfect for a family dinner.

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Preheat oven to 350°F (175°C).
In a skillet, heat olive oil over medium-high heat. Season pork chops with black pepper and brown on both sides, about 2-3 minutes per side. Remove from skillet.
In a 9×13-inch baking dish, combine rice, cream of mushroom soup, cream of chicken soup, water, and half of the onion soup mix. Stir well to combine.
Place browned pork chops on top of the rice mixture.
Sprinkle remaining onion soup mix over the pork chops.
Cover tightly with aluminum foil and bake for 1 hour.
Remove foil and bake an additional 10 minutes, or until pork chops are fully cooked and rice is tender.
Garnish with chopped parsley if desired and serve hot.

You can substitute cream of celery soup for one of the soups for a different flavor.
Bone-in pork chops help keep the meat moist during baking.
Check for rice doneness before removing from oven; add a bit more water and bake longer if needed.