Smothered Pork Chops and Rice Bake

Name: Smothered Pork Chops and Rice Bake
Yield: serves 4
Ingredients: 1 tablespoon vegetable oil; Four 8-ounce center-cut, bone-in pork loin chops, 1/2 inch thick; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 3/4 cup uncooked long-grain rice; One 10 3/4-ounce can condensed cream of chicken soup; 2 cups grated cheddar cheese (8 ounces); 1/3 cup finely chopped Vidalia onion or scallions (white and light green parts)

December 9, 2011

We hadn’t had Mama’s pork chops and rice bake in years when Bobby—who is on a pork chop kick—decided it was worth reviving. We brown the chops like Mama taught us, to give them a really rich flavor and seal in the juices. Then we smother them in cheese, which is our own addition to Mama’s classic recipe, and bake them with cream of chicken soup and rice for one of the most luscious one-pot suppers ever. We make a version of this at The Lady & Sons, where it’s a real crowd-pleaser.

Recipe notes

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