Heat oil a large skillet; add pork chops and brown on both sides. Remove and set aside. Drain all but 2 tablespoons of grease from pan. Add celery and onion to skillet; sauté until tender. Stir in chili powder and cook 1 minute longer.
Stir in kidney beans with liquid, corn with liquid, rice, tomato soup, water, salt, oregano, and pepper. Mix well and bring to a boil.
Spoon mixture into a 3-quart baking dish; arrange browned chops over the top. Cover the pan tightly with foil.
Bake at 350° for 1 hour, or until rice and pork chops are tender. If desired, garnish pork chops with ripe olives before serving.
Calories per serving: 550