Pre-heat oven to 425 F.

Mix together the Cajun seasoning and Seasoned salt. Sprinkle over both sides of the pork chops, rub in.

Heat a large skillet with two tablespoons oil over medium-high heat. Add the pork chops, working in batches if needed, and sear until browned, turn, and in order not to overcook the pork chops, only very lightly brown the other side. Thicker pork chops can be seared more.

Place pork chops on a plate, cover to keep warm. (May be covered with foil, and same foil, if torn large enough, can be used to cover the casserole.)

Turn heat to medium, add remaining tablespoon oil. Add onions and cook several minutes, stirring now and then, until softened. Add garlic and cook for a minute or two until fragrant. Remove to a 9 x 13″ casserole. Add the sour cream to the casserole. Slowly add the broth, whisking to combine. Add the rice and salt and barely stir, slowly, just enough to mix together and level out the rice. If mixture looks curdled, that’s ok.

Add any juices that have accumulated on the plate with the pork chops and drizzle over the rice mixture. Carefully lay the pork chops on top of the rice, the well-browned side up. Note that the pork chops may sink.

Cover with foil and bake 25 to 30 minutes or until the pork is cooked through. Check for 160 degrees F.  Remove casserole and allow to sit, still covered, for 20 minutes. The pork chops may have pools of juice on top, especially if they’ve curled a bit. Serve as is or drizzle that over the rice. Remove pork chops first, then fluff the rice. Garnish with parsley if desired.

Nutrition based on 6 servings; nutritional amounts slightly higher if only four servings.