Start with the stuffing. Start with 2 cups uncooked rice and prepare as usual. Add one can cream of chicken soup, 2tablespoons minced garlic, and about a cup of grated parmesan. Stir together well.
Cut a small pocket into the pork chops, season with pepper, Worcestershire sauce, and a dusting of Korean barbecue seasoning and sear the outside to lock in juices. Stuff pocket with the rice mix.
Put remaining rice in pan, deglaze pan with vodka, add just enough chicken broth to cover the bottom of pan and pour over rice. Put pork chops on top, cover with foil, bake at 375°f for 20 minutes. Uncover and bake another 15-20 minutes, top with provolone cheese, bake until cheese melts. Switch oven to broil until cheese is bubbly and starting to turn golden.