In a large skillet, over medium-high heat, cook chops in oil over medium heat for 2 to 3 minutes on each side or until chops are lightly browned; drain.  Remove and set aside.



In the same skillet, saute the onion, chilies and celery until the onion is tender.  Stir in rice; saute until lightly browned.  Add all remaining ingredients.



Place half in a greased 2-quart casserole.  Top with chops and then rest of rice mixture.  Bake covered at 350 degrees F. for 20 minutes and then uncover and bake an additional 15 to 20 minutes or until meat is tender.