Step 1

Preheat oven to 275.

Step 2

Season your pork chops on both sides with salt, pepper, onion powder and 1 tsp rosemary.

Step 3

In large saute pan add 2 Tbs vegetable oil and brown pork chops on both sides for about 3-5 minutes.

Step 4

Remove from heat and place in a 9"x13" pan, set aside.

Step 5

Meanwhile in medium saucepan add cream of mushroom soup, cream of chicken soup, milk, remaining rosemary and thyme and whisk together until blended then stir in your rice.

Step 6

Add in your butter and then place saucepan on stove and heat to a gentle boil stirring until butter is melted.

Step 7

Pour over pork chops, cover with tinfoil and bake for 2 hours.

Step 8

Remove from oven and garnish with parsley if desired.