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 information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
Heat the vegetable oil in an ovenproof skillet with a lid over medium-high heat. Season the pork chops with the salt and pepper. Cook, turning once, until brown on both sides, 6 to 8 minutes total.
Step 3
Meanwhile, in a bowl, mix together 1/4 cup of water, the rice, cream of chicken soup, and cheddar cheese.
Step 4
When the chops are browned, add the rice mixture to the skillet. Cover and transfer to the oven. Bake for 45 minutes, or until the rice is done. Scatter the onion over the top and serve.
