In a large skillet over medium-high heat, add in butter until it starts to melt, then add in rice along with celery and onion.
Stir and cook until rice begins to brown slightly and onion and celery soften just a bit.
Then put rice mixture into bottom of 9 x13 baking dish.
Pour beef stock over rice.
Add in Worcestershire sauce (if using).
Using that same skillet, over high heat, add in a couple tbsp. vegetable oil.
Season both sides of pork chops with salt, pepper and garlic powder.
Place 2 pork chops in 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.
Updated to add: You can use 3 1/2 cups of water with 4 beef bouillon cubes instead of the beef stock. Some people felt that more liquid was needed to fully cook the rice so I have adjusted the recipe from 3 cups to 3 1/2 cups. Adjust as needed.