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Preheat oven to 350 degrees F. In a heavy bottom pot, combine the rice, chicken broth and butter. Cover, bring to a boil, reduce heat and cook for 15 minutes. Spray a 2 1/2 quart baking dish with non-stick cooking spray. Pour the rice into the bottom of the casserole, pour both cans of the chicken with rice soup on top of the rice. Lay the uncooked pork chops on top. Sprinkle chops with salt and pepper. Cover with tin foil and bake for 30 to 45 minutes (it will depend on the thickness of the pork chops) or until the pork chops are tender.
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