Add half the olive oil to a large cast iron skillet set over medium-high heat. Swirl the skillet so the oil evenly coats the bottom.

Once the oil is shimmering, generously season the pork chops with salt and black pepper and add to the skillet. Sear until the chops are golden brown on the bottom and release easily from the skillet, approximately 4-5 minutes.

Flip the chops and repeat this process on the remaining side. Remove from heat and transfer the chops to a plate once they reach 135-138°F on an instant-read thermometer. Cover loosely with foil and set aside.

Decrease heat to medium and add remaining oil to the skillet. Add the red onion, garlic, carrots, and celery. Season with salt and black pepper, to taste, and stir to combine. Cook until the vegetables soften and develop some color, approximately 4-5 minutes.

Add the wild rice and butter and stir to combine. Toast the rice blend for 1-2 minutes, stirring continually.

Add the broth and deglaze the bottom of the skillet by lightly scraping up the browned bits with a spatula or wooden spoon. Bring liquid to a boil and then immediately reduce heat to low. Cover and simmer for 35 minutes, then check for doneness and adjust final cook time accordingly.

Once the rice is cooked through, remove the skillet from heat. Return the chops and the juices from the plate to the skillet and cover for 2-3 minutes to warm the chops up.

To serve, transfer the chops to individual serving plates. Stir in the fresh parsley and fluff the rice with a fork and serve on the side. Enjoy!