Start by heating 2 tablespoons of olive oil in a large skillet over medium-high heat.

While the oil is heating, season both sides of the pork chops generously with salt, pepper, garlic powder, onion powder, and smoked paprika.

Once the oil is shimmering, add the pork chops to the skillet. Let them sear for 4-5 minutes per side, ensuring they’re golden and cooked through (a perfect pork chop should reach an internal temperature of 145°F).

After searing, remove the pork chops and set them aside on a plate. We’ll bring them back shortly!

In the same skillet, add 2 tablespoons of butter over medium heat.

Toss in the chopped onion, diced bell pepper, and minced garlic. Stir and cook for about 3-4 minutes until they soften and become fragrant.

Now, stir in the rice, thyme, paprika, and cayenne pepper (if you enjoy some spice). Allow the rice to lightly toast in the mixture for 2 minutes, enhancing its flavor.

Pour in the chicken broth, stirring everything together. Bring it to a simmer, then reduce the heat to medium-low. Cover the skillet, letting the rice cook for about 15-18 minutes until the rice is tender and the liquid has been absorbed.

Once the rice is cooked, stir in the heavy cream and season with salt and pepper to your liking. Let the rice simmer for another 2-3 minutes to absorb the creamy goodness.

Once the rice is ready, gently place the pork chops back in the skillet, nestling them on top of the rice.

Cover the skillet and let it cook together for 5 minutes, allowing the pork chops to soak up some of the rice's flavor and finish cooking in the creamy sauce.

For a thicker sauce, remove the pork chops and simmer the sauce for a couple more minutes to reduce it.

Spoon the creamy pork chops over dirty rice onto plates, ensuring you get plenty of that luscious sauce on top of the pork chops.

For an added touch, garnish with fresh parsley and sliced green onions to bring color and fresh flavor to the dish.