Go Back
Tender oven-baked pork chops layered over creamy mushroom rice and topped with melted cheddar cheese for an easy, comforting one-pan family dinner.

Smothered Cheddar Pork Chops and Creamy Baked Rice

Tender oven-baked pork chops layered over creamy mushroom rice and topped with melted cheddar cheese for an easy, comforting one-pan family dinner.
Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pork chops bone-in or boneless, about 1 inch thick
  • 1 can condensed cream of mushroom soup
  • 1½ cups uncooked long-grain white rice
  • 2½ cups chicken broth
  • 1½ cups shredded sharp cheddar cheese
  • Salt and black pepper to taste
  • 1 teaspoon garlic powder optional
  • 1 teaspoon paprika optional
  • Chopped fresh parsley for garnish optional

Equipment

  • 9×13-inch baking dish
  • mixing bowl
  • whisk
  • Measuring cups and spoons
  • Aluminum foil
  • Cheese grater
  • Instant-read thermometer

Method
 

  1. Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
  2. Spread the uncooked rice evenly across the bottom of the dish.
  3. Whisk together the cream of mushroom soup and chicken broth until smooth. Pour over the rice and stir gently.
  4. Season both sides of the pork chops with salt, pepper, garlic powder, and paprika.
  5. Arrange the pork chops over the rice mixture.
  6. Cover tightly with foil and bake for 45 minutes.
  7. Remove the foil and sprinkle cheddar cheese evenly over the pork chops.
  8. Bake uncovered for another 15 minutes, or until the cheese is melted and lightly golden and the pork reaches 145°F (63°C).
  9. Rest for 5–10 minutes before serving.

Notes

Use freshly shredded cheddar for the best melting.
Long-grain white rice is recommended for the creamiest texture.
Add sliced mushrooms or onions for additional flavor.
Refrigerate leftovers for up to 4 days.
Freeze for up to 3 months.