1-First off, start by preheating your oven to 350°F. Take your 4 boneless pork chops, pat them dry, and season them with the ½ teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon paprika for that tasty kick. If you’re going leaner, swap in skinless chicken or even tofu, but watch the cooking time to keep things just right.

2-Next, grab a hot skillet and add a bit of oil to sear those pork chops for about a minute on each side it’s optional but really amps up the flavor and color, just like the tips suggest. Set them aside while you get the rest ready. For a dairy-free twist, skip any creamy add-ins and use what’s on hand.

3-Now, in a bowl, whisk together the 1 cup long grain white rice, 1½ cups whole milk, and 10.5 ounce cream of celery soup until it’s all mixed up nice and smooth. Pour that into a sprayed 13×9-inch baking dish to set the base. If brown rice is your thing, remember to pre-cook it since it takes longer, as per the advice.

4-Building and Baking the Casserole Lay those seasoned pork chops right on top of the rice mixture in the dish. Cover it up with foil and pop it in the oven for about an hour, or until everything’s tender and the pork hits 145°F inside. This step keeps it juicy, especially with those inch-thick chops.

5-For added veggies, toss in some broccoli like the tips mention to boost nutrition. Once it’s done, let it rest a bit it’s all about that final touch for the best texture. Serve it hot, and don’t forget sides like simmered pinto beans or a fresh salad to round out the meal.