Soups & Stews
This Campbell's Soup pork chops and rice recipe transforms simple ingredients into a hearty, one-pot meal with golden-crisp edges and tender meat—perfect for busy weeknights when you crave restaurant-quality comfort without the fuss. The secret lies in searing the pork chops first for depth of flavor, then simmering them in Campbell's soup with long-grain rice until everything absorbs the rich, savory broth into a cohesive, satisfying dish.
What sets this apart is the balance of textures: crispy pork chops with perfectly tender centers, fluffy rice infused with the soup's umami, and a sauce that clings to every bite.
The one-pot method ensures minimal cleanup while delivering maximum flavor, making it ideal for feeding a family or meal prepping for the week. Serve with steamed green beans or a simple side salad to round out the meal—this dish proves comfort food doesn’t have to be complicated.
Ingredients for campbell's soup pork chops and rice
Pantry staples and a few fresh ingredients make this one-pot pork chop masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | 1-inch thick, cut even |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, jasmine or basmati preferred |
| Campbell's Cream of Mushroom Soup 🍄 | 2 cans | Condensed, 10.5 oz each |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into 8 pieces |
| All-Purpose Flour 🌾 | ½ cup | For dredging, sifted |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Chicken Broth 💧 | 1 cup | Low-sodium, homemade or store-bought |
| Dry White Wine 🍷 | ¼ cup | Substitute with extra broth if needed |
| Fresh Thyme Leaves 🌿 | ¼ cup | Chopped, or 1 tsp dried |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Vegetable Oil 🫒 | 2 tbsp | For searing, high smoke point |
The pork chops are the star here. Bone-in cuts stay juicier, but boneless works too—just don't skip the 1-inch thickness for even cooking. Kroger or local butchers often have great deals on pork chops; look for cuts with good marbling. If you can't find bone-in, thick-cut boneless is the next best thing. The flour and butter combo creates that golden crust—don't skip the cold butter or it'll melt before it browns. For the rice, jasmine or basmati absorbs the soup beautifully, but any long-grain will work.
No Campbell's soup? Homemade mushroom cream sauce (mushrooms, cream, flour, garlic) works perfectly. Short on wine? Extra broth or apple cider vinegar adds brightness. Fresh thyme unavailable? Dried oregano at half the amount gives similar earthiness. The flour should be lightly coated on the chops—too much makes them soggy. For extra crispiness, double-dredge the chops after the initial flour-butter coating. The garlic and onion can be prepped ahead—they'll keep in the fridge for 3 days or frozen for 3 months.
This dish reheats like a dream—just add a splash of broth if it's too thick. Keeps 4-5 days in the fridge, though it's best within 2 days for peak texture. For meal prep, portion into containers with rice on top—it keeps the chops from drying out. Freezes for 3 months if you wrap it tightly. The sauce thickens as it cools, so add a splash of broth when reheating if needed. Serve straight from the pot for that restaurant-style presentation.
Why You'll Love This Recipe
- One-Pan Wonder: I swear by this trick—just brown the pork chops, toss in the rice and soup, and let it all steam together. No flipping pans, no extra bowls, and the butter-cream sauce clings to everything like it’s been best friends forever.
- Creamy Crisp Magic: That buttery flour roux on the pork chops? Chef’s kiss. The outside gets golden and crispy while the inside stays juicy, all blanketed in the rich mushroom soup sauce. It’s the kind of dish that makes you pause mid-bite to wonder why you don’t eat this more often.
- Budget Meal for Crowds: Honestly, bone-in pork chops stretch further than you’d think, and a can of Campbell’s soup turns into a whole meal without breaking the bank. Feed four for under $10, and everyone walks away happy—even the picky eaters in my family.
- Leftovers That Don’t Suck: Here’s what sold me—reheated portions taste just as good as day one. The rice stays fluffy, the pork stays tender, and that creamy sauce? It’s like a warm hug for your lunchbox. Perfect for packing or freezing for those “I can’t decide what to eat” nights.
Step-by-step instructions for one-pot pork chops and rice
This method delivers tender pork chops with crispy edges and perfectly fluffy rice—all in one pot.
Prepare the Pork Chops for Crispy Perfection
Season the 4 whole bone-in pork chops generously with 1.5 teaspoons salt and 0.5 teaspoon ground black pepper on both sides. Let them sit at room temperature for 15 minutes while you prepare the dredge. This ensures even cooking and maximum flavor penetration.
In a shallow dish, combine the 0.5 cup all-purpose flour and 0.25 cup fresh thyme leaves, mixing well. Dredge each pork chop in this mixture, pressing lightly to adhere the coating evenly. The thyme adds aromatic depth while helping create that golden crust we're after.
Sear the Pork Chops in Hot Oil
Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add the dredged pork chops in a single layer, leaving space between each. Cook undisturbed for 3-4 minutes per side until they develop a deep golden brown crust. This sear locks in juices and builds flavor.
Remove the pork chops from the pot and set them aside on a plate. You'll notice the oil has rendered some color—this is flavor gold. Don't wipe the pot clean; those browned bits will form the base of our sauce.
Build the Flavorful Base with Aromatics
In the same Dutch oven, reduce heat to medium and add the 0.5 cup unsalted butter, cut into pieces. Let it melt completely, about 1 minute, then add the 1 whole diced yellow onion and 4 minced garlic cloves. Cook for 4-5 minutes until the onions soften and garlic becomes fragrant.
Pour in the 0.25 cup dry white wine and scrape up any browned bits from the bottom. Let the wine simmer for 2 minutes until mostly evaporated. This deglazing step captures all the crispy flavor we created earlier.
Combine Everything for One-Pot Magic
Return the pork chops to the pot, spooning any accumulated juices over them. Add the 1 cup long-grain white rice, 2 cans Campbell's Cream of Mushroom Soup, and 1 cup chicken broth. Stir gently to combine, ensuring the rice is evenly distributed.
Bring to a gentle simmer, then reduce heat to low, cover, and cook for 25 minutes. The rice will absorb the liquid while the pork chops finish cooking in the flavorful broth. If the liquid looks insufficient after 20 minutes, add 2-3 tablespoons water to prevent burning.
Rest and Serve with Crispy Edges Intact
Once the rice is tender and the pork chops reach an internal temperature of 145°F (about 5-10 minutes after the rice starts cooking), remove from heat. Let everything rest, covered, for 10 minutes. This resting period allows the juices to redistribute throughout the pork chops.
Gently fluff the rice with a fork, then serve directly from the pot. The pork chops should have crispy edges from the initial sear while remaining juicy inside. Each bite delivers tender meat, creamy mushroom sauce, and perfectly fluffy rice—all in one satisfying, one-pot meal.
Pro Tips For Making Campbell'S Soup Pork Chops And Rice
- SEAR THE CHOPS FIRST: That creamy Campbell’s soup sauce is delicious, but nothing beats a proper crust on the pork chops. Hit them with high heat in butter for 3-4 minutes per side until deep golden—no peeking, or you’ll steam them instead of sear. I learned this the hard way when my chops turned out greasy but pale, and the flavor suffered.
- SALT THE RICE WATER: Skip the extra salt at the end—this rice is already getting a flavor boost from the Campbell’s soup. Season the water before boiling with ½ teaspoon salt per cup of water, and use the same ratio as the recipe. Trust me, the rice will taste better without playing catch-up later.
- DON’T SKIP THE FLOUR: That flour isn’t just filler—it’s what thickens the sauce and makes it cling to the pork and rice. Whisk it into the Campbell’s soup before adding the liquid, then simmer until it’s smooth. I once forgot this step, and the sauce ended up watery and sad. Two minutes of stirring saves the whole dish.
- REST THE CHOPS UNDER FOIL: Pull the chops off the heat as soon as they hit 145°F (or 15 minutes after searing, depending on thickness) and tent them with foil for 5-10 minutes. This keeps them juicy while you finish the rice—no one wants a dry chop, even with that creamy sauce. (Yes, even if you’re impatient like me.)
Health benefits of campbell's soup pork chops and rice
Protein Powerhouse
This dish delivers a substantial 30-40g protein per serving from the pork chops, making it an excellent choice for muscle repair and satiety. The bone-in cuts provide even more protein while adding rich flavor.
Pair this with the creamy mushroom soup base for a complete protein profile that keeps you full for hours. 💪
Bone Benefits
Bone-in pork chops offer calcium, phosphorus, and magnesium—key minerals for strong bones and teeth. The marrow within the bones also contains healthy fats that support brain function. If you're watching your fat intake, simply remove the bones before serving without sacrificing much nutrition.
Energy-Boosting Carbs
The 1 cup long-grain white rice provides complex carbohydrates that fuel your body with sustained energy. Jasmine or basmati varieties offer a slightly nutty flavor while delivering the same nutritional benefits. For a lower-glycemic option, consider half white rice and half brown rice.
Umami-Rich Flavor
Campbell's Cream of Mushroom Soup adds glutamates that enhance flavor without extra calories. These compounds stimulate taste buds, making the dish more satisfying. The natural umami from mushrooms also helps balance the richness of the pork and butter.
Vitamin B Complex
Pork chops are packed with B vitamins, particularly B6 and B12, which support energy metabolism and nervous system health. The thyme and garlic in this recipe add additional B vitamins, creating a powerhouse of energy-boosting nutrients. A single serving provides nearly 30% of your daily B12 needs.
Low-Fat Option
For a lighter version, reduce the butter to 2 tablespoons and use low-fat chicken broth. The flavor remains rich while cutting saturated fat by about 30% per serving. This modification works especially well if you're watching your cholesterol intake.
Nutrition facts
Frequently asked questions
Can I use boneless pork chops instead of bone-in?
Yes, but choose thick-cut boneless pork chops (at least 1-inch thick) for even cooking. Bone-in chops stay juicier longer, but boneless will work if you cook them 2-3 minutes less per side. Just avoid thin cuts—they'll dry out in the soup.
What if I don't have white wine? Can I substitute?
Use 0.25 cup chicken broth or apple cider vinegar for acidity. For extra depth, add 1 teaspoon soy sauce or 1/2 teaspoon Worcestershire sauce. The wine's purpose is to deglaze and add brightness—any liquid with acidity works.
How do I make this dish in an Instant Pot?
Sear the pork chops first in a skillet, then transfer to the Instant Pot with the soup, broth, and rice. Cook on high pressure for 12 minutes, then quick-release. The rice may need 5-10 extra minutes on low heat to finish. Stir in butter at the end for richness.
Why did my pork chops turn out dry?
Overcooking is the most common cause. Use a meat thermometer—pork chops should reach 145°F internally. If they're bone-in, they'll take 5-10 minutes longer than boneless. Also, avoid lifting the lid during cooking to trap steam. For extra moisture, add 2 tablespoons broth when reheating.
Can I make this ahead for meal prep?
Yes! Cook the dish as directed, then refrigerate for up to 4 days. Reheat covered on low heat with 2 tablespoons broth to restore moisture. For freezing, portion into airtight containers and freeze for 3 months. Thaw overnight in the fridge before reheating. The flavors actually improve overnight!