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Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray. Whisk together the soup, broth, rice, garlic powder, dried chives, and onion powder. Transfer to the prepared dish.
Pat the pork chops dry; place on top of the rice. Sprinkle onion soup mix over the pork chops to taste. If you don’t like a strong onion flavor or if you don’t want the chops too salty, use just a portion of the seasoning (not the whole packet).
Cover the dish tightly with foil and bake for 1 hour, 15 minutes - 1 hour, 30 minutes, or until the rice is tender and the pork chops are cooked through.
Remove the pork chops to a platter. Fluff the rice with a fork (it should be tender and creamy, almost like risotto).
Garnish the rice and pork chops with fresh herbs and serve!