Begin by preheating the oven to 350°F (175°C). Prepare a 9 x 13-inch baking dish by spraying it with cooking spray.

In a mixing bowl, combine the condensed cream of mushroom soup, beef broth, uncooked long grain white rice, garlic powder, dried chives, and onion powder. Whisk these ingredients together until well blended. Transfer the mixture to the prepared baking dish.

Pat the pork chops dry with paper towels and place them on top of the rice mixture in the baking dish. Evenly sprinkle the Lipton Onion Soup & Dip Mix over the pork chops. If a less intense onion flavor or reduced salt content is preferred, consider using only a portion of the seasoning packet.

Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes. After this time, check the pork chops for doneness. They should reach an internal temperature of 145°F (63°C). If they are cooked through, remove the pork chops from the dish, cover them with foil, and set them aside to rest.

Stir the rice mixture and cover the dish again. Return it to the oven for an additional 25-30 minutes, or until the rice is tender and most of the liquid has been absorbed.

Once the rice is cooked, fluff it with a fork and serve it alongside the pork chops. If desired, garnish with chopped fresh parsley or basil before serving.