Fry pork chops until 90% cooked through. In deep skillet with dome lid, heap steamed white rice by spoonfuls on pork chops. Place tablespoons of soup on rice (do not dilute!!), add a small amount of water to top of rice mound and just enough water to the bottom of the pan to keep pork chops from sticking. Cover with lid and simmer for 15 minutes.

To serve, slide spatula under pork chops and lift entire "mound". Place on warmed plate, garnish with parsley sprigs.