1. Season the pork chops generously with salt, pepper, and garlic powder.
2. In a large skillet over medium-high heat, brown the pork chops on both sides. This step helps to lock in the flavors.
3. In the slow cooker, spread the uncooked rice evenly at the bottom.
4. Pour in the chicken broth, and then add the cream of mushroom soup and cream of celery soup. Stir gently to combine.
5. Layer the browned pork chops on top of the rice mixture.
6. Add the chopped onion, sliced mushrooms, and diced celery on top of the pork chops.
7. Sprinkle the dried thyme over the vegetables.
8. Cover the slow cooker and cook on low for 6-7 hours or until the pork chops are tender and the rice is cooked through.
9. Serve hot, garnished with freshly chopped parsley if desired.
Variations & Tips
For a slightly different twist, substitute the rice with wild rice, which adds a nutty flavor and hearty texture to the casserole. If you prefer a vegetable variety, throw in some sliced carrots or bell peppers. And for those who enjoy a bit of a kick, a dash of smoked paprika or a few red pepper flakes in the seasoning mix can add a delightful warmth.