Smothered Pork Chops and Rice Bake

• 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)

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

vegetable oil, center, salt, freshly ground black pepper, longgrain rice, condensed cream, cheddar cheese, vidalia onion

Taken from www.epicurious.com/recipes/food/views/smothered-pork-chops-and-rice-bake-378573 (may not work)