Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.

Prepare the Pork Chops: Season the pork chops with garlic powder, onion powder, paprika, salt, and black pepper on both sides.

Sear the Pork Chops: In a large skillet, heat the olive oil or butter over medium-high heat. Sear the pork chops for 2-3 minutes on each side, until they are nicely browned. Remove from the skillet and set aside.

Prepare the Rice: In the same skillet, add the chopped onion and sauté for 2-3 minutes until softened. In a large bowl, combine the uncooked rice, cream of mushroom soup, cream of celery soup, sautéed onions, and chicken broth. Stir until well combined.

Assemble the Casserole: Pour the rice mixture into the prepared baking dish and spread it out evenly. Place the seared pork chops on top of the rice mixture.

Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45-55 minutes, or until the rice is tender and the pork chops are cooked through. The internal temperature of the pork chops should reach 145°F (63°C).

Serve: Remove the foil and let the casserole sit for a few minutes before serving. Garnish with chopped fresh parsley if desired.