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This Campbell's pork chops and rice recipe delivers one-pan comfort with minimal cleanup and maximum flavor. The secret lies in pan-searing the pork chops until golden, then deglazing with Campbell's soup to create a rich, savory gravy that coats tender rice and meat.
I've perfected this method for weeknight dinners—where home-cooked meals still feel special without the fuss.
The result is juicy pork chops with a crispy crust, fluffy rice infused with the gravy's depth, and a sauce that ties everything together. No need for complicated techniques—just a single pan, a few simple ingredients, and 15 minutes of hands-on time before letting the oven do the work.
This is the kind of meal that transforms a ordinary evening into a comforting, restaurant-worthy experience.
Ingredients for campbell's pork chop and rice
Campbell's soup transforms simple pork chops and rice into a restaurant-quality one-pan meal.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | 1-inch thick, center-cut preferred |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, jasmine or basmati ideal |
| Campbell's Cream of Mushroom Soup 🍄 | 1 can | Condensed, 10.5 oz can |
| Unsalted Butter 🧈 | 2 tbsp | Cold, for searing |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Dry White Wine 🍷 | ¼ cup | Sauvignon Blanc or Pinot Grigio |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Shallots 🧅 | 2 whole | Minced, or substitute 2 tbsp onion |
| Fresh Thyme Leaves 🌿 | ½ tsp | Or 1/4 tsp dried thyme |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Divided for seasoning |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Coarsely ground |
| Heavy Cream 🥛 | ¼ cup | Full-fat for richness |
| Parsley Leaves 🌿 | ¼ cup | Chopped, for garnish |
The pork chops are the foundation—center-cut with bone ensures even cooking and maximum flavor. Most grocery stores carry these pre-trimmed, but if you're buying whole, look for 1-inch thickness at the butcher counter. Costco and Whole Foods typically have excellent quality, but any well-marbled chop works. The rice should be long-grain white for proper texture; basmati or jasmine adds subtle fragrance. For the Campbell's soup, avoid the low-fat version—the full-fat base creates a richer gravy. If you can't find cream of mushroom, cream of celery soup is a close substitute, though it'll have a slightly different flavor profile.
No white wine? Substitute extra chicken broth—just reduce the total liquid by 2 tablespoons to maintain balance. Fresh thyme is ideal, but dried works at one-third the amount (so 1/4 tsp dried = 1/2 tsp fresh). The shallots can be swapped for onions, but shallots add a delicate sweetness that pairs beautifully with the mushroom flavor. For a quicker prep, pre-minced garlic and shallots from the refrigerated section save time without sacrificing quality. The heavy cream at the end is non-negotiable—it emulsifies the sauce and adds luxurious body. If you're watching calories, half-and-half works but the texture will be slightly lighter.
This dish reheats beautifully—best served the next day when flavors meld completely. Store leftovers in an airtight container for up to 4 days in the fridge. For longer storage, freeze portions for 3 months—the sauce thickens slightly upon thawing, so add a splash of broth when reheating. The pork chops stay juicy when reheated gently in the gravy. Garnish with fresh parsley just before serving to brighten the dish and add a pop of color. Make a double batch—the extra portions make quick lunches for the week.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this trick—just sear the pork chops in butter, toss in rice and broth, then stir in that creamy mushroom soup at the end. No pots, no pans, no stress. The butter clings to the bone-in chops while the rice absorbs every last bit of flavor right in the same skillet. (Yes, even on a Tuesday night.)
- Creamy Crispy Contrast: That crispy edge on the pork chop with the velvety mushroom soup coating? It’s the kind of combo that makes you pause mid-bite. The Campbell’s soup adds this rich, umami depth without tasting like a can—just warm, earthy, and perfectly balanced against the buttery pork.
- Lunchbox Leftovers: Here’s what sold me—this dish reheats like a dream. Pack the next day’s lunch with juicy pork, fluffy rice, and that creamy sauce clinging to everything. My kids actually eat their leftovers, and honestly? That’s a win I’ll take any day.
- Budget-Friendly Feast: Bone-in pork chops stretch further than you’d think, and long-grain rice is my wallet’s best friend. Add a can of soup and some broth, and you’ve got a full meal for under $10 that still feels special. Between us, this is how I feed my family without breaking the bank.
Step-by-step instructions for Campbell's pork chops and rice
This one-pan method delivers perfectly seared pork chops with tender rice and rich gravy—all in a single dish.
Sear the Pork Chops for Maximum Flavor
Pat the 4 whole bone-in pork chops dry with paper towels, then season both sides generously with ½ teaspoon Diamond Crystal kosher salt and ¼ teaspoon freshly ground black pepper. Heat a large oven-safe skillet over medium-high heat and add the 2 tablespoons cold unsalted butter. Once the butter foams, place the pork chops in the skillet and cook undisturbed for 4-5 minutes per side until they develop a deep golden-brown crust.
Here's the thing—don't rush this step. You want that butter to render and create a flavorful crust that locks in juices. If the butter starts to smoke excessively, reduce heat slightly. The pork chops should reach an internal temperature of 145°F at their thickest point. Remove the pork chops from the skillet and set aside on a plate, tented loosely with foil to keep warm.
Sauté Aromatics and Toast the Rice
In the same skillet (with all those flavorful browned bits), add the 2 minced shallots and 3 minced garlic cloves. Cook for 1-2 minutes until the shallots soften and become translucent. Stir in the ½ teaspoon fresh thyme leaves and cook for another 30 seconds until fragrant.
Add the 1 cup uncooked long-grain white rice and stir to coat it evenly with the aromatics. Pour in the 1.5 cups chicken broth and bring to a gentle simmer. The liquid should just cover the rice—this ensures perfectly tender grains without mushiness. Cover the skillet with a tight-fitting lid and reduce heat to low. Let the rice toast and absorb the initial liquid for 5 minutes before adding the remaining ingredients.
Build the Rich Gravy and Finish the Dish
After the rice has toasted for 5 minutes, remove the lid and stir in the 1 can Campbell's cream of mushroom soup and ¼ cup dry white wine. Scrape up any browned bits from the bottom of the skillet with a wooden spoon—this adds depth of flavor to the gravy. Bring the mixture to a gentle simmer, then reduce heat to low and cover again. Let the rice cook undisturbed for 15-18 minutes or until the liquid is completely absorbed and the rice is tender.
Once the rice is cooked, return the pork chops to the skillet. Stir in the ¼ cup heavy cream and simmer for 2-3 minutes until the cream is fully incorporated and the gravy has thickened slightly. Taste and adjust seasoning if needed—you may need a pinch more salt or pepper to balance the flavors.
Rest and Serve for Optimal Texture
Remove the skillet from heat and let the dish rest for 5 minutes. This resting period allows the juices to redistribute throughout the pork chops and rice, ensuring each bite is moist and flavorful. Before serving, garnish with ¼ cup chopped parsley leaves for a pop of freshness and color.
Divide the pork chops and rice evenly among 4 plates, spooning the rich gravy over the top. The pork chops should be juicy with a crispy exterior, while the rice will be tender with a savory, creamy sauce clinging to each grain. Serve immediately for the best experience—this dish tastes even better when enjoyed fresh from the pan.
Pro Tips For Making Campbell'S Pork Chop And Rice
- SEAR THE CHOPS FIRST: I used to skip this step and just toss the pork chops in the soup—big mistake. Get a heavy pan screaming hot, add 2 tablespoons of butter, and let those chops develop a deep brown crust before you even think about adding broth. That crust is what carries the flavor through the whole dish.
- USE HALF THE SOUP: The recipe probably says to dump the whole can in, but I’ve found that cutting it to 3/4 cup (instead of the full 10.5 oz) keeps the sauce from turning gloppy. Save the rest for mashed potatoes or pasta—it’s too good to waste.
- DON’T BOIL THE RICE: You’re making a one-pot dish, so resist the urge to cook the rice separately. Instead, toast the rice in the same pan after searing the chops (just a minute or two until fragrant), then add the broth and soup. The rice will absorb liquid evenly without turning mushy—just keep an eye on it and stir occasionally.
- SALT THE BROTH: Unsalted butter and Campbell’s soup already pack a punch, but the chicken broth often doesn’t. Taste that broth before adding it to the pan—if it’s bland, add a pinch of salt (or a splash of soy sauce for depth). You’ll notice the difference in how the pork chops and rice taste.
Perfect pairings for campbell's pork chop and rice
Classic Wine Pairings
A crisp Sauvignon Blanc from New Zealand or France is my go-to pairing for this dish—its bright acidity and citrus notes cut through the richness of the Campbell's gravy while complementing the thyme and garlic.
Look for a bottle with 12-13% ABV like Kim Crawford Sauvignon Blanc or Oyster Bay Sauvignon Blanc for the perfect balance. 🍷
Craft Beer Options
For beer lovers, a Belgian Witbier like Hoegaarden or Stella Artois works beautifully. The coriander and citrus flavors in these beers mirror the dish's aromatic profile while providing a refreshing contrast.
If you prefer something bolder, try a light lager such as Peroni—its subtle maltiness won’t overpower the meal. 🍺
Non-Alcoholic Refreshers
Sparkling water with a splash of lemon juice and a pinch of salt is a fantastic non-alcoholic option. The effervescence cleanses your palate between bites, while the lemon brightens the dish’s savory notes.
For something more substantial, serve iced hibiscus tea—its tartness pairs surprisingly well with the creamy gravy. ✨
Side Dish Harmony
A simple steamed green bean salad with slivered almonds and a light vinaigrette adds freshness to the plate. The crisp texture contrasts perfectly with the tender pork and rice. Alternatively, roasted Brussels sprouts with a balsamic glaze bring an earthy depth that enhances the dish’s umami richness. 🥗
Garnish Upgrades
For an extra layer of flavor, drizzle the finished dish with a honey-mustard glaze (mix 1 tbsp Dijon mustard with 1 tsp honey) before serving. The sweet-tangy contrast elevates the meal instantly. A sprinkle of toasted sesame seeds or crispy fried shallots also adds texture and visual appeal. 💫
Nutrition facts
Frequently asked questions
Can I use boneless pork chops instead of bone-in?
Yes, boneless pork chops work perfectly! Just reduce the cooking time to 3-4 minutes per side for 1-inch thick chops since they cook faster without the bone. The recipe's one-pan method still applies—just skip the bone-in searing time adjustment. Boneless chops also let you use a slightly smaller skillet if needed.
What if I don't have white wine? Can I substitute something?
Use ¼ cup extra chicken broth or apple cider vinegar for acidity (reduce to 2 tablespoons to maintain balance). The wine adds depth, but these substitutes work well in a pinch. For the best flavor, avoid using water—it won't replicate the wine's complexity.
How do I know when the pork chops are fully cooked?
Use a meat thermometer to check the thickest part—it should read 145°F for safe consumption. The internal color should be light pink or grayish-white (not red). If you don't have a thermometer, cut into the thickest part: juices should run clear, not pink.
Can I make this dish ahead of time?
Yes! This meal actually tastes better the next day as flavors meld. Cook completely, then refrigerate in an airtight container for up to 4 days. Reheat gently in the skillet with a splash of broth to restore moisture. For freezing, portion into individual servings and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
What if my rice turns out mushy?
Mushy rice usually means too much liquid or insufficient cooking time. For next time, use 1 cup uncooked rice to 1.5 cups liquid (as in the recipe) and cook uncovered for the last 5 minutes to evaporate excess moisture. Also ensure your rice is fully submerged before covering.