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This Campbell's pork chops and rice recipe delivers restaurant-quality comfort food in a single pot, perfect for busy weeknights. The secret lies in searing juicy pork chops before simmering them with long-grain rice in a rich, savory broth—no separate pans, no fuss.
I developed this method after years of testing one-pot techniques, ensuring tender meat and perfectly fluffy rice every time.
The magic happens when you first sear the pork chops to lock in flavor, then nestle them into the rice along with aromatics and broth. As everything cooks together, the rice absorbs the pork's natural juices, creating a deeply satisfying meal with minimal cleanup.
The result? A hearty, balanced dish where each bite delivers both protein and caramelized rice—ideal for family dinners or meal prep.
Ingredients for campbell's pork chop and rice
One-pot magic starts with these 12 simple ingredients for juicy pork chops and perfectly fluffy rice.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | 1-inch thick, center-cut preferred |
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, jasmine or basmati ideal |
| Campbell's Cream of Mushroom Soup 🍲 | 10 ½ oz | Condensed, 10.5 oz can |
| Yellow Onion 🧅 | 1 whole | Medium, diced small |
| Garlic Cloves 🧄 | 4 cloves | Minced fine |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Unsalted Butter 🧈 | 2 tbsp | For searing pork chops |
| All-Purpose Flour 🌾 | 2 tbsp | For dredging |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The pork chops make or break this dish—bone-in, center-cut cuts stay juicier than boneless. Trader Joe's and Costco carry excellent options, but any butcher will cut them to your preference. Look for good marbling and even thickness. If your chops vary in size, trim the thickest ones slightly to ensure even cooking. The Campbell's Cream of Mushroom Soup is the flavor anchor—stick with the condensed version for perfect consistency. Don't substitute with cream of chicken or other varieties unless you're willing to adjust the seasoning.
No Campbell's Cream of Mushroom Soup? Make your own quick version with 1 cup pureed mushrooms, 1/2 cup milk (or cream), 1 tbsp butter, and 1 tbsp flour—simmer until thickened. Fresh thyme is ideal, but dried works at one-third the amount. The flour for dredging is crucial—don't skip it as it creates that perfect crust. For extra richness, swap half the chicken broth for white wine or beef broth. The rice? Any long-grain variety works, but jasmine or basmati stays separate and fluffy. Prefer brown rice? Increase cooking time by 20-25 minutes and use 1.75 cups instead.
Pork chops and aromatics can be prepped ahead and refrigerated for up to 2 hours before cooking. The rice should be rinsed thoroughly before adding to the pot—this removes excess starch and prevents gumminess. Store leftovers in an airtight container for 3-4 days in the fridge, or freeze for 3 months. Reheat gently on the stove with a splash of broth to restore moisture. For meal prep, portion into individual containers—the rice stays fluffy when reheated this way, unlike microwaving directly from the pot.
Why You'll Love This Recipe
- I’ll be real: this tastes just as good cold the next day. Pack the rice and pork in separate containers, and suddenly you’ve got a lunch that doesn’t involve sad, soggy sandwiches. My kids actually ask for it—yes, even on a Tuesday. The flavors hold up, and the texture? Still perfect.
- One-Pan Magic: I swear by this recipe when I’m too tired to wash dishes. Sear the pork chops in the same pan you’ll cook the rice—no extra pots, no stress. The onion and garlic sizzle right into the soup while the rice simmers, turning that creamy Campbell’s magic into a full meal with zero cleanup.
- Creamy Crispy Contrast: That bone-in pork chop? Chef’s kiss. The edges get perfectly crispy while the inside stays juicy, all thanks to the soup’s richness. The mushroom base adds this earthy depth—like a hug in a bowl—without needing fancy ingredients. Honestly, I’ve made this for guests who think they’re food critics, and they’ve never looked twice at the simplicity.
- Budget-Friendly Feast: Between us, this recipe stretches my grocery budget so far. Bone-in pork chops are cheaper than their boneless cousins, and a can of Campbell’s soup turns a basic rice dish into something restaurant-worthy. I’ve fed four people for under $12—leftovers for lunch? Even better.
Step-by-step instructions for Campbell's pork chops and rice
This one-pot method delivers perfectly seasoned pork chops and fluffy rice in a single dish.
Season and Sear the Pork Chops
Pat the 4 whole bone-in pork chops dry with paper towels to remove any moisture. This ensures a good sear. Season both sides generously with 1.5 teaspoons salt and 0.5 teaspoon ground black pepper, pressing the seasoning into the meat so it adheres well.
Heat 2 tablespoons unsalted butter in a large, heavy-bottomed pot over medium-high heat. Once the butter foams, add the pork chops in a single layer, leaving space between each. Sear for 3-4 minutes per side until the pork chops develop a golden-brown crust. You'll see the butter bubble and sizzle—this indicates it's hot enough for a proper sear. Remove the pork chops and set them aside on a plate.
Sauté Onion and Garlic in the Same Pot
In the same pot, add the diced 1 whole yellow onion and cook over medium heat for 4-5 minutes, stirring occasionally, until the onions soften and begin to caramelize slightly. This adds sweetness to the dish. Add the 4 minced garlic cloves and cook for an additional 30 seconds until fragrant.
Here's the thing—don't let the garlic burn. It should smell aromatic but not bitter. If you notice it darkening too quickly, reduce the heat slightly and stir more frequently. This step builds the flavor foundation for your one-pot meal.
Create the Roux and Add Rice
Sprinkle the 2 tablespoons all-purpose flour over the onions and garlic, stirring constantly for 1-2 minutes to create a light roux. This helps thicken the sauce and adds body to the dish. Pour in the 1.5 cups chicken broth and stir well to combine, scraping up any browned bits from the bottom of the pot.
Add the 1.5 cups long-grain white rice, stirring to coat each grain evenly with the broth mixture. The rice should absorb the liquid immediately. Bring the mixture to a gentle boil, then reduce heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15 minutes. This initial cooking time allows the rice to absorb the initial liquid before adding the pork chops back.
Combine Pork Chops and Simmer
Return the pork chops to the pot, spooning any accumulated juices from the plate over the top. Stir in the 10.5 oz Campbell's cream of mushroom soup and the 1 teaspoon dried thyme, mixing gently to distribute everything evenly. The soup will create a rich, creamy sauce that coats the rice and pork chops.
Bring the mixture to a gentle simmer over medium-low heat, then cover the pot again and let it cook for an additional 20-25 minutes. The pork chops should reach an internal temperature of 145°F for medium doneness. You'll know it's done when the rice is tender and the pork chops are juicy and fully cooked through.
Rest and Garnish
Remove the pot from heat and let it rest, covered, for 5 minutes. This resting period allows the juices to redistribute throughout the pork chops, ensuring they stay moist and flavorful. Once rested, fluff the rice gently with a fork, being careful not to overmix and break the grains.
Garnish each serving with 0.25 cup chopped fresh parsley for a pop of color and freshness. Serve immediately, allowing everyone to enjoy the savory harmony of perfectly seared pork chops and creamy mushroom rice in one delicious, one-pot meal.
Pro Tips For Making Campbell'S Pork Chop And Rice
- SEAR THE CHOPS FIRST: Skip the slow cooker shortcut—browning bone-in pork chops in a hot skillet for 3-4 minutes per side before adding liquid builds real flavor. The crust locks in juices, and the fond at the bottom? That’s where the depth of taste hides. (Yes, even if you’re using Campbell’s soup—it just needs a head start.)
- SWEAT ONIONS LOW AND SLOW: Dump chopped onions into the same pan after searing the pork, then turn the heat down to medium-low. Let them cook for 8-10 minutes until soft and translucent—no rushing, no browning. Overcooked onions turn bitter, and this dish relies on their sweetness to balance the creaminess of the soup.
- STIR THE SOUP IN: After adding the Campbell’s Cream of Mushroom, give it a quick stir before pouring in any remaining liquid. The soup thickens unevenly if you just dump it in, and you’ll end up with clumpy rice later. A 30-second mix ensures smoothness—trust me, your rice will thank you.
- SALTY RICE NEEDS WATER: Don’t use the full water measurement on the rice package if you’re adding Campbell’s soup to the pot. The soup’s sodium means the rice will absorb less liquid—cut the water by ¼ cup and taste-test after 10 minutes. Undercooked rice is the most common fixable mistake here.
Best sauces and condiments for this campbell's pork chop and rice
Creamy Mushroom Sauce
The Campbell's Cream of Mushroom Soup is the star here, creating a velvety sauce that coats every grain of rice and tenderizes the pork chops. I recommend using the condensed version—it thickens beautifully without needing extra flour.
For a deeper umami flavor, stir in 1 teaspoon mushroom powder (like Anthony's Good & Plenty) with the soup before adding it to the pot. 🍄
Garlic-Herb Gravy
For a lighter option, replace the soup with a homemade garlic-herb gravy. Sauté 2 tablespoons butter with 3 minced garlic cloves and 1 tablespoon flour, then whisk in 1.5 cups chicken broth and 1 teaspoon dried thyme.
Simmer for 5 minutes until thickened—this adds a bright, aromatic contrast to the rich pork. 🧄
Spicy Kick Option
Add ½ teaspoon smoked paprika or ¼ teaspoon cayenne pepper to the broth while cooking the rice for a subtle heat. For extra spice, stir in 1 tablespoon hot sauce (like Cholula) with the Campbell's soup before combining.
This works especially well if you serve it with a side of cooling yogurt sauce or pickled jalapeños. 🌶️
Buttery Parsley Garnish
Before serving, melt 1 tablespoon butter in a small pan, then toss in ¼ cup chopped parsley and 1 teaspoon lemon zest for a bright, herby topping. Spoon this over each serving to elevate the dish with a fresh, citrusy note.
The parsley also adds a pop of color that makes the creamy rice look even more inviting. ✨
Extra Creamy Finish
If you love richness, stir in 2 tablespoons sour cream or 1 tablespoon crème fraîche during the final 5 minutes of cooking. This adds a luxurious texture without overpowering the pork chops.
For a dairy-free version, use 2 tablespoons coconut cream or 1 tablespoon nutritional yeast for a cheesy flavor. 🥛
Pickled Onions
Quick-pickle ½ cup thinly sliced red onions in ¼ cup apple cider vinegar, 1 teaspoon sugar, and a pinch of salt for 10 minutes.
The tangy crunch cuts through the creaminess and adds a refreshing contrast. Serve these on top or on the side for a restaurant-worthy touch. 🍎
Nutrition facts
Frequently asked questions
Can I use boneless pork chops for this recipe?
Yes, but bone-in chops are ideal for this one-pot method. Boneless chops cook faster and may dry out more easily. If using boneless, reduce cooking time by 2-3 minutes per side and check for doneness at 140°F internal temperature. For extra moisture, add 2 tablespoons broth when returning them to the pot.
What if I don't have Campbell's Cream of Mushroom Soup?
No problem! Make a quick substitute by blending 1 cup cooked mushrooms, ½ cup milk, 1 tbsp butter, and 1 tbsp flour until smooth, then simmer for 3-4 minutes until thickened. For a lighter option, use 1.5 cups chicken broth with 1 tbsp cornstarch mixed in. The flavor will differ slightly but still work beautifully.
How do I prevent the rice from getting mushy?
Rinse the rice thoroughly before cooking to remove excess starch, and use 1.5 cups long-grain rice for 4 servings. Avoid lifting the lid while cooking—steam escapes, causing uneven cooking. If the rice seems undercooked after 25 minutes, add ¼ cup hot broth and cook 5 more minutes, covered.
Can I make this recipe in an Instant Pot?
Sear the pork chops in the pot first, then sauté onions and garlic. Add broth, rice, soup, and thyme, then cook on High Pressure for 8 minutes. Let pressure release naturally for 10 minutes before serving. The Instant Pot version cooks faster but may need 2 tablespoons extra broth to prevent sticking.
Why does my pork chop taste dry?
Overcooking or skipping the resting step are the most common causes. Use a meat thermometer—pork chops should reach 145°F (medium) and rest 5 minutes before serving. For extra juiciness, baste the chops with 2 tbsp pan juices during the final 5 minutes of cooking. Bone-in chops stay moist longer than boneless.