Preheat oven to 350 degrees.
Sprinkle pork chops with salt and pepper.
In a large skillet, heat olive oil over medium high heat and brown pork chops (about 2-3 minutes each side, turning once).
Spray a 9 x 13" baking pan with non-stick cooking spray and pour the chicken broth, tomato sauce, green chilis, taco seasoning, uncooked rice, and onion; mix together until completely incorporated.
Place the pork chops on top of the rice mixture and top with the green and red peppers.
Cover with foil and cook for about 50-60 minutes or until the rice is tender (you will want to make sure that you don't over cook the pork chops, so check them around 50 minutes).
(If the rice needs a little more cooking time, just remove the pork chops for about 10 minutes while the rice cooks longer. Then place pork chops back on top of the rice and add the cheese.)
Turn oven off and top with cheese.
Let the cheese melt for a couple of minutes.