Heat butter in a large skillet over medium-high heat until it foams. Pat the pork chops dry with paper towels, then sear them for 3-4 minutes per side until they develop a golden-brown crust. This step is crucial because it creates flavor through browning—the creamy slow cooker braise will be much richer with this foundation. Transfer the seared chops to your greased crockpot.

In a bowl, whisk together the cream soup, chicken stock, onion soup mix, garlic, parsley, ground mustard, black pepper, and smoked paprika until smooth and well combined. I like to add the spices first and let them bloom in the liquid for a minute before mixing in the soups—it helps distribute the flavors more evenly rather than having them clump up. Pour this mixture over the seared pork chops in the crockpot.

Cover the crockpot and cook on low for 3 hours. This low and slow cooking will tenderize the pork chops and allow them to absorb all the savory flavors from the creamy braise. After 3 hours, the pork should be very tender and the sauce well-developed.

Rinse the rice under cold water to remove excess starch, then stir it directly into the slow cooker with the pork chops and braising liquid. The rice will cook in the flavorful broth and absorb all the savory seasonings. Cover and cook on low for 30 minutes, then stir the rice to ensure even cooking and prevent it from sticking to the bottom. Cook for another 30 minutes until the rice is tender and has absorbed most of the liquid.

Divide the pork chops and creamy rice between serving bowls or plates. Garnish each serving with a light sprinkle of fresh parsley for color and a touch of brightness against the rich, creamy dish. Serve immediately while everything is hot.