This dish comes from my childhood. We ate it about once a month when I was little: pork chops atop rice, all cooked together in a skillet with decorations of onion, lemon and chilli sauce.
When I scooted off to college, my mom compiled a batch of beloved family recipes to take with me so I wouldn't starve on a dining hall diet, and I'm sure this one was among them. But you wouldn't really need a recipe at all if you'd eaten it so many times as a girl.
I doubt this is even interesting to you, but if you want to be seduced, read this: The rice (which is added to the skillet raw, along with the requisite water) sucks up all the browny pork fat, lemon drippings and tomato goo. It is EVIL, and I mean that in a good way. Sticky, evil rice. Just shoot me now.
So, if you want sticky evil rice, brown your chops in a skillet with oil until they're — brown. Pull them out, and dump in rice (a cup is too much for two people) and the appropriate amount of water. Put a lid on the skillet and let the rice cook about halfway. Then lay the chops on top, cover with one slice each of lemon and onion, and drizzle with chilli sauce. I don't know what chilli sauce is. I used homemade tomato sauce infused with bay leaf, garlic (powder! c'mon, it's retro), salt and chile flakes. Lid back on; cook until meat and rice are done.
Your pork will probably be overcooked; mine always is. But it's juicy and fragrant and... Well, if you were me, it would remind you of being a kid.
Come on over. I'll cook you supper.