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Preheat oven to 425F degrees. Spray a 9x13-inch baking dish with nonstick cooking spray.
In a large skillet over medium-high heat, add in 3 Tablespoons salted butter until it starts to melt. Then add in 1 ½ cups long grain rice along with ½ cup chopped yellow onion and ½ cup chopped celery.
Stir and cook until rice begins to brown slightly and onion and celery soften just a bit.
Then put rice mixture into bottom of prepared baking dish.
Pour 3 ½ cups beef stock evenly over rice. Then pour on 2 Tablespoons Worcestershire sauce (if using).
Using that same skillet you used for the rice, over high heat (you want it good and hot) add in 2 Tablespoons vegetable oil.
Season both sides of 4 bone-in pork chops with salt, pepper and garlic powder, to taste.
Place 2 pork chops in the skillet at a time and brown both sides. You aren't cooking them all the way through. You just want to get a nice brown color on both sides (about 2 minutes per side).
Follow the same process for the last 2 pork chops.
Place pork chops on top of rice mixture in baking dish.
Cover baking dish with aluminum foil. Place in oven and bake for about 35-40 minutes.
The rice should be tender and the liquid absorbed and pork chops should be thoroughly cooked to 145F degrees.