Add the olive oil to a large fry pan over medium heat; add chopped garlic and stir; then add pork chops and brown on each side (about 2 min)
While chops are browning, spray a large metal or glass cake pan with olive oil; spread the rice into the bottom of the pan
Place browned chops over the rice in a single layer.
In a large bowl, pour the chopped tomatoes, pasta sauce and seasonings -- season to your own taste. I like a lot of garlic and less oregano -- use your own taste! Stir and add the beef stock. Stir, then pour carefully over the pork chops, making sure all are covered. There will be a lot of tomato sauce, but much will be absorbed into the rice.
With a spatula or spoon, carefully lift the corner of each chop so the sauce gets underneath and into the rice.
Sprinkle 1/4 cup (or more if you like) of parmesan/romano cheese over the top of the chop mixture. If you prefer, you can also use fresh shredded parmesan or romano cheeses.
Cover and place into the 325 degree oven for 50 minutes; remove cover and return to the over for 10-15 minutes, or until liquid is absorbed and rice is done.
Remove from oven, and sprinkle freshly shredded, or dry Italian cheeses and some fresh chopped parsley over the entire dish. Serve each portion by lifting with a large spatula, so rice and chop is removed together.
Add a green salad, some steamed carrots, and some crusty bread for a quick and easy supper -- or an impressive buffet dish!!