Preheat your oven to 350°F. While it heats, combine the garlic powder, paprika, onion powder, salt, and black pepper in a small bowl to create your seasoning blend. Pat the pork chops dry with paper towels—this is crucial for getting a good sear and helping the spices adhere properly. Generously rub the spice mixture on both sides of each pork chop, pressing gently so the seasonings stick. I like to season the chops a few minutes before searing so the flavors can start to penetrate the meat.

Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Working carefully, place the seasoned pork chops in the hot oil and sear for 1-2 minutes per side until they develop a golden-brown crust. This browning creates flavor through the Maillard reaction and will add depth to the finished dish. Transfer the seared pork chops to a plate and set aside—they don't need to be cooked through at this stage since they'll finish cooking in the oven.

In the same skillet (don't wash it—those browned bits add flavor), reduce heat to medium and add the butter. Once melted and foaming, add the minced garlic and cook for about 30 seconds until fragrant, stirring constantly so it doesn't brown. Add the rice and stir frequently for 2-3 minutes to lightly toast it—this toasting develops a subtle nutty flavor that makes the final dish more complex. Pour in the beef broth and French onion soup, stirring well to combine and breaking up any clumps from the soup.

Nestle the seared pork chops into the rice mixture, arranging them so they're partially submerged but still visible—this helps them cook evenly. Sprinkle the fresh thyme over the top. Cover the skillet tightly with aluminum foil or a lid and transfer to your preheated 350°F oven. Bake covered for 30 minutes to allow the rice to absorb the liquid and the pork to finish cooking gently.

Remove the foil and bake uncovered for another 15-20 minutes until the pork reaches an internal temperature of 145°F (checked with a meat thermometer at the thickest part), and the rice is tender with the top starting to turn golden. Once done, remove from the oven and let it rest for 5 minutes without disturbing it—this allows the residual heat to finish cooking the meat while the juices redistribute. Top with fresh parsley just before serving for brightness and color.