Heat oven to 350º
Prepare rice according to package directions. Set aside.
In a small skillet, brown ground pork until no longer pink inside. Drain and set aside.
Heat oil and butter in a large skillet over medium heat.
Add pork chops, fry for about 5 to 8 minutes per side.
Remove from skillet, sprinkle with salt, pepper and oregano, set aside.
In same skillet, saute celery, onion, green pepper, garlic, mushrooms and crushed bouillon cubes, simmer for about 10 minutes.
In a large bowl, stir together rice, cream of mushroom soup, ground pork and celery mixture, stir well. Set aside. In same skillet, add a 1/2 cup water, bring to a boil, stirring constantly to loosen browned bits from bottom of pan, boil 1 to 2 minutes.
Spray 2 quart baking dish with non-stick cooking spray. Spoon rice mixture into prepared baking dish. Place pork chops on top of rice mixture, pour water mixture over pork chops.
Cover and bake for 45 minutes.
Uncover and bake for 10 to 15 minutes longer.
Sprinkle with parsley and serve.