6 to 8 pork chops
1 can cream of mushroom soup
1 can Cheddar cheese soup
1 1/2 c. milk
1 (8 oz.) container sour cream
3 1/2 to 4 c. cooked rice (not instant)
3 1/2 c. grated Cheddar cheese
1/4 c. butter
Salt and pepper

Season pork chops and brown in butter. Heat soup, milk, and sour cream until well blended. Add 1 1/2 cups cheese to soup mixture. Mix soup mixture and rice together and spoon into 9 x 13 inch pan. Place pork chops on top of rice. Cover and bake in 350 degree oven for 40 minutes. Remove, cover, and sprinkle 2 cups cheese over pork chops. Bake, uncovered, for additional 15 minutes.