Campbell’s Pork Chop and Rice Recipe: Creamy Mushroom Gravy Over Fluffy Grains

This classic skillet dinner combines tender pork chops with fluffy rice, all smothered in a creamy mushroom gravy that comes together in one pan.

I developed this version to capture that nostalgic comfort food feeling while keeping the process simple. The pork stays juicy while the rice soaks up the rich, velvety sauce for the perfect bite every time.

Ingredients for Campbell’s Pork Chop and Rice

Simple pantry staples and a few fresh items make this one-pan comfort classic.

The pork chops are the star—bone-in, about 1 inch thick stays juicy while cooking. Campbell’s cream of mushroom soup is the shortcut here (grab it at any grocery store). I always use low-sodium chicken broth so I can control the salt level. The rice should be long-grain white for that fluffy texture. Fresh mushrooms add meaty depth, but canned works in a pinch.

No cream of mushroom? Cream of chicken soup gets you close. Out of fresh mushrooms? Rehydrated dried mushrooms work well. Swap the rice for instant rice if you’re in a hurry (just reduce the broth by half). Vegetable broth can replace chicken broth if needed. The Worcestershire sauce adds umami, but soy sauce in a pinch does the trick.

Leftovers keep 3-4 days in the fridge, but the rice soaks up more liquid over time. Best eaten fresh. Can freeze for up to 2 months, though the texture changes slightly. Reheat gently with a splash of broth to loosen the gravy.

Step-by-Step Instructions for Pork Chop and Rice

Here’s how to nail this dish with a creamy sauce that’ll have everyone asking for seconds.

Step 1: Sear the Bone-In Pork Chops

Heat the 1 tbsp Olive Oil in a large skillet over medium-high heat until it shimmers. Pat the 4 whole Bone-In Pork Chops dry with paper towels—this is crucial for a good sear. Season both sides with the 1 tsp Salt and 0.5 tsp Black Pepper.

Add the pork chops to the hot oil and sear for 4-5 minutes per side until they develop a deep golden-brown crust. You’ll know they’re ready to flip when they release easily from the pan. Remove the chops and set aside—they’ll finish cooking later.

Step 2: Build the Creamy Mushroom Base

In the same skillet, melt the 2 tbsp Butter over medium heat. Add the 1 whole Onion (finely chopped) and 8 oz Mushrooms (sliced), cooking for 5-6 minutes until the mushrooms release their moisture and the onion softens.

Stir in the 2 cloves Garlic Cloves (minced) and 0.5 tsp Dried Thyme, cooking for 30 seconds until fragrant. Sprinkle the 2 tbsp All-Purpose Flour over the mixture and stir for 1 minute to cook off the raw flour taste.

Step 3: Create the Gravy and Combine

Pour in the 1 can Cream of Mushroom Soup, 2 cups Chicken Broth, 0.5 cup Milk, and 1 tsp Worcestershire Sauce. Stir well, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let it cook for 2-3 minutes until slightly thickened.

Return the pork chops to the skillet, spooning the gravy over them. Reduce heat to low, cover, and let everything simmer for 10-12 minutes until the pork is cooked through and the flavors meld together.

Step 4: Cook the Rice and Serve

While the pork finishes, cook the 1.5 cups Long-Grain White Rice according to package instructions (typically in 3 cups water for 15-18 minutes). Fluff with a fork when done.

To serve, spoon the rice onto plates and top with the pork chops and a generous ladle of the creamy mushroom gravy. The gravy should be rich and velvety, coating the rice and pork perfectly. Let everyone dig in while it’s hot!

Best Sauces and Condiments for This campbells pork chop and rice

Classic Gravy Boosters

For extra richness, stir in 2 tbsp sour cream or 1 tbsp cream cheese into the finished gravy. This adds a tangy depth that balances the cream of mushroom base beautifully. I find this works especially well when serving company.

Herb Infusions

Fresh herbs can brighten this dish. Add 1 tbsp chopped parsley or 1 tsp fresh rosemary to the gravy during the last 5 minutes of cooking. The freshness cuts through the richness while maintaining that comfort food feel. 🌿

Spicy Variations

For heat lovers, mix in ½ tsp cayenne pepper or 1 diced jalapeño with the onions. A dash of hot sauce stirred into the gravy just before serving adds a nice kick. I prefer Tabasco for its vinegary tang.

Umami Enhancers

A splash of 1 tsp soy sauce or 1 tbsp balsamic vinegar deepens the savory notes in the gravy. These work particularly well with the existing Worcestershire sauce. Just a small amount makes a noticeable difference.

Citrus Brightness

Finish the dish with a squeeze of lemon juice or a sprinkle of lemon zest. The acidity lifts all the flavors and prevents the dish from tasting too heavy. About 1 tbsp lemon juice is perfect for the entire recipe. 💛

Cheese Toppings

Sprinkle shredded Parmesan or sharp cheddar over the top just before serving. The cheese melts slightly into the hot gravy, creating a delicious cheesy pull with each bite. I use about ¼ cup for the whole dish.

Frequently Asked Questions