Place pork chops on top of rice, and spoon some liquid and onions from the soup on top of chops
Season pork chops with salt and pepper, or your favorite seasoning
Cover dish with lid (like my mom always had for the casserole dish) or seal with aluminum foil
Bake in oven until liquid is absorbed and rice is cooked (about an hour)
Serve!
Notes
You can shrink this dish to four chops or three or even two pretty easily by doing it in a 9 X 9 pan and reducing the amount of rice and liquid. With four chops you can do 1.5 cups of rice with a can of soup and enough broth/stock/bouillon to make about 2.5 cups of liquid. Reduce further according to the same formula.
Recipe by The Taste Place at https://www.thetasteplace.com/comfort-food-moms-pork-chops-and-rice-casserole/