Pre-heat oven to 425.
Heat a skillet over medium heat and add 2 tablespoons of oil. Cook the chopped onions until translucent. (About 5 minutes)
Once the onions are cooked, add the minced garlic and cook for another 1-2 minutes.
Add the onions and garlic to a 9x13 inch pan. Add in the uncooked rice and beef broth and stir to combine.
Carefully wipe out the skillet to remove any left over onions or garlic then add the remaining 2 tablespoons of oil.
Heat the pan over high heat.
Season the pork chops liberally with the pork chop seasoning mixture.
Add the pork chops to the hot pan and brown them for 2 minutes per side. (They will not be cooked throughout). You may have to do this in batches so you don't crowd the pan.
Once browned, immediately add the pork chops to the pan with the rice.
Cover the pan with aluminum foil and bake at 425 for about 25-30 minutes or until the pork is cooked throughout. (160 internal temperature) I like to check the temperature at 20 minutes with a meat thermometer to make sure I don't overcook them.
Remove from the oven, and let the pork chops rest for 15 minutes before serving. Fluff the rice with a fork and serve.