Heat oil a deep skillet or Dutch oven over medium-high. Season the pork chops generously with salt and pepper and coat in flour; add to hot pan and cook, turning once, until well browned on both sides. Remove to a platter. Add the rice and cook, stirring constantly and scraping up any browned bits, until rice is golden, 2-3 minutes. Add remaining ingredients and season with salt and pepper. Bring to a simmer, layer the pork chops on top, cover, and simmer over low heat for half an hour or until liquid is absorbed. Remove from the heat and let rest, covered, for 20 minutes. Fluff rice, taste and adjust seasoning, and serve hot.