Preheat your oven to 350°F (175°C). In a small bowl, whisk together the dark brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Pat the pork chops completely dry with paper towels, then generously coat both sides with the dark seasoning blend.

Heat a round white enamel cast iron skillet over medium-high heat. Add the olive oil and butter. Once shimmering, add the pork chops and sear for 3 to 4 minutes per side until they develop a deep golden-brown crust with almost black charred edges. Remove the chops to a plate.

Reduce the skillet heat to medium. Add the long-grain white rice into the pan drippings and toast for about 2 minutes, stirring frequently, until the rice smells nutty and the edges turn slightly translucent.

Pour the chicken broth into the skillet, scraping up any browned bits from the bottom. Bring the broth to a gentle simmer. Carefully nestle the 5 seared pork chops back into the bed of rice, pouring any resting juices from the plate over the top.

Cover the skillet tightly with a lid or foil. Bake in the preheated oven for 25 minutes. Remove the cover and bake for an additional 10 minutes to allow the rice to slightly brown on top and the excess liquid to evaporate.

Remove the casserole from the oven and let it rest for 5 minutes. Generously garnish the entire dish with an even scattering of the finely chopped, vibrant green fresh parsley before serving.