Heat a skillet to medium high and add the olive oil. Once the oil is shimmering, but not bubbling, sear on one side of the chops without moving them at all. After 3-5 minutes, the first side should be golden brown. Flip the chops and repeat.
Add the soup and rice to a 13 x 9-inch baking dish and stir to combine.
Arrange browned pork chops on top of rice in a single layer. Cover dish tightly with aluminum foil (enough that none of the steam escapes during cooking or the rice won’t cook through).
