Pat the pork chops dry with paper towels and season both sides generously with salt, freshly ground black pepper, and dried thyme—this seasoning will infuse the rice and broth as everything cooks together. While you're prepping the meat, preheat your oven to 350°F and lightly grease a 9x13 inch baking dish or similar size casserole.

In your prepared baking dish, whisk together the chicken broth, cream of chicken soup, water, and shredded cheddar cheese until the cheese is mostly incorporated and the mixture is smooth. Stir in the rice, ensuring all grains are evenly distributed throughout the liquid. I always use freshly shredded cheese from a block rather than pre-shredded, as it melts more smoothly and creates a better texture throughout the casserole.

Nestle the seasoned pork chops from Step 1 directly onto the rice mixture in the baking dish, spacing them evenly so they cook at the same rate. Cover the dish tightly with foil to trap steam and help the rice cook through without drying out. Bake for 80 minutes, then remove the foil to allow any remaining liquid to reduce and the pork chops to develop a light golden top during the final minutes of cooking.

Remove the casserole from the oven and let it rest for 5 minutes—this allows the rice to absorb any remaining liquid and the pork to retain its juices. The pork chops should be cooked through and tender, and the rice should be creamy and infused with the savory flavors of the broth, soup, and cheese.