Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with non-stick cooking spray.

Mix cream of mushroom soup, cream of chicken soup, milk, mushrooms, green onions, rice, and Worcestershire in a medium bowl. Set aside.

Combine garlic powder, chipotle pepper, and salt in a small bowl, adjusting seasoning mix to taste.

Rinse pork chops and pat dry. Season both sides of chops with seasoning mix.

Heat bacon grease over medium heat in a large, heavy frying pan. Fry chops 2 at a time until browned, 3 to 4 minutes per side. Place browned chops in the prepared baking dish.

Pour soup and rice mixture over the pork chops, covering well. Cover the baking dish tightly with aluminum foil.

Bake in the preheated oven until pork is no longer pink in the center and topping is golden brown, about 1 hour and 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).