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.

　　

Ingredients

serves 4

　　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)

　　

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.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.