Preheat and prep: Heat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or a deep oven-safe skillet.

Season the chops: Pat the pork chops dry. Season both sides with 1 teaspoon salt, black pepper, paprika, and half the thyme.

Sear for flavor: Heat a large skillet over medium-high. Add butter or oil. Sear the pork chops 2–3 minutes per side until nicely browned. Transfer to a plate. (They will finish cooking in the oven.)

Sauté aromatics: In the same pan, lower heat to medium. Add onion and a pinch of salt. Cook 3–4 minutes until softened. Stir in garlic for 30 seconds, just until fragrant.

Build the rice base: Add the uncooked rice to the pan and toast for 1 minute, stirring. Pour in chicken broth, remaining thyme, and bay leaf. If using cream of mushroom soup, whisk it in now. Bring to a gentle simmer.

Transfer to dish: Pour the rice mixture into your prepared baking dish. If using frozen peas or green beans, stir them in.

Nestle the chops: Place the seared pork chops on top of the rice. Spoon a little liquid over each chop. Cover tightly with foil.

Bake: Bake for 35 minutes covered, then remove the foil and continue baking 15–20 minutes more, until the rice is tender and the pork reaches an internal temperature of 145°F (63°C).

Rest and garnish: Remove from the oven. Let the casserole rest 5–10 minutes so the rice finishes absorbing liquid. Discard the bay leaf. Sprinkle with chopped parsley.

Serve: Plate a bed of rice and top with a pork chop. Spoon any pan juices over the top. Taste and add a pinch of salt if needed.