Place wild rice and 4 cups water in a covered saucepan. Add 2 teaspoons chicken bouillon to the water (optional) for flavor. Simmer over medium heat for 30 - 45 minutes, or until the hulls have cracked open and it is tender but still with bite left in it when tested. Drain well and set aside.
Place the basmati rice into a rice cooker along with the water, garlic salt, onion powder, parsley, and salt. This is not enough water to fully cook basmati rice. I know this. You want it a bit undercooked so it can finish in the oven with the chops without getting mushy.
Spray a 9x13 inch nonstick pan with cooking spray, and place the cooked basmati, wild rice, and vegetables inside. Sprinkle the colby jack cheese on top, and set aside.
Preheat a large nonstick or cast iron skillet and add 2 teaspoons oil. Brown the seasoned pork chops in batches on both sides, and place into the baking dish.
In the same pan as you cooked the pork chops, place the butter and mushrooms. Cooke over medium to medium-high heat until the mushrooms are lightly browned. Sprinkle the flour on the top and give them a few stirs to combine the flour into the butter. Add the chicken stock and cream, and simmer over low heat for 10 minutes. Pour over the pork chops and bake in a preheated 325 degree oven for 45 minutes, or until the pork is cooked through, the cheese is melted, and everything is hot and bubbly.