This one-skillet meal combines tender pork chops with fluffy rice in a creamy sauce that comes together effortlessly. The Campbell’s soup base ensures rich, velvety consistency with minimal effort.
Perfect for busy weeknights, it delivers restaurant-quality comfort in under an hour. The secret? Letting the pork sear first to lock in juices before simmering everything to perfection.
Ingredients for Campbell’s Soup Pork Chops and Rice
Tender pork, fluffy rice, and creamy sauce come together in this one-skillet wonder.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | 1-inch thick, bone-in preferred |
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, not instant |
| Campbell's Cream of Mushroom Soup 🍲 | 1 can | 10.5 oz can, undiluted |
| Chicken Broth 🥣 | 2 ½ cups | Low-sodium preferred |
| Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 2 cloves | Minced for depth of flavor |
| Butter 🧈 | 2 tbsp | Unsalted, for searing |
| Olive Oil 🫒 | 1 tbsp | For supplementing butter |
| Worcestershire Sauce 💧 | 1 tbsp | Adds umami complexity |
| Dried Thyme 🌿 | ½ tsp | Crushed between fingers |
| Salt 🧂 | 1 tsp | Diamond Crystal kosher |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Fresh Parsley 🍃 | ¼ cup | Chopped, for garnish |
The pork chops are the foundation here. Bone-in, 1-inch thick cuts stay juicy during cooking—avoid thin-cut or boneless, as they dry out too quickly. Whole Foods or Costco often have well-marbled chops. For the rice, long-grain white absorbs the creamy sauce without turning mushy. Campbell’s Cream of Mushroom is non-negotiable for that signature velvety texture.
No Campbell’s on hand? Cream of Chicken works in a pinch, though the flavor shifts slightly. Swap chicken broth for vegetable broth if needed, but avoid beef—it overpowers. Fresh garlic is ideal, but jarred minced garlic at half the amount saves time. The Worcestershire adds depth, but soy sauce at the same quantity can substitute if that’s what’s in your pantry.
Leftovers reheat beautifully—actually taste better the next day. Store in an airtight container for up to 4 days in the fridge. Freezing isn’t recommended, as the rice can turn grains. For best results, reheat gently on the stovetop with a splash of broth.
Why You’ll Love This Recipe
- One Pan Wonder: I just brown the pork chops, dump in the rice, soup, and broth, then let the oven do the work.
- Creamy Comfort: That Campbell’s Cream of Mushroom Soup makes the rice so rich, with the pork chops soaking up all the flavor.
- Weeknight Hero: I throw it together on busy evenings, and it’s hearty enough for the whole family.
- Budget Stretcher: Bone-in pork chops and pantry staples keep costs low, and leftovers taste even better the next day.
Step-by-Step Instructions for Campbell’s Soup Pork Chops and Rice
This one-skillet method delivers tender pork chops with creamy rice in minimal time.
Step 1: Sear the Bone-In Pork Chops
Heat the 2 tbsp Butter and 1 tbsp Olive Oil in a large, deep skillet over medium-high heat. When the butter stops foaming, add the 4 whole Bone-In Pork Chops. Sear for 4-5 minutes per side until deep golden brown and a crust forms.
Season the pork chops with 1 tsp Salt and 0.5 tsp Black Pepper as they cook. The butter and oil combination prevents the butter from burning while achieving a perfect sear. Transfer the pork chops to a plate and cover to keep warm.
Step 2: Sauté Aromatics and Toast the Rice
In the same skillet, add the finely diced 1 whole Onion and cook for 3-4 minutes until softened. Stir in the minced 2 cloves Garlic Cloves and cook for 30 seconds until fragrant.
Add the 1.5 cups Long-Grain White Rice to the skillet and stir for 1-2 minutes to lightly toast. This step enhances the nutty flavor of the rice and prevents a gummy texture. Pour in the 1 tbsp Worcestershire Sauce and 0.5 tsp Dried Thyme, stirring to combine.
Step 3: Deglaze and Combine Ingredients
Pour in the 2.5 cups Chicken Broth and scrape the bottom of the skillet to release any browned bits. Stir in the 1 can Campbell’s Cream of Mushroom Soup until fully incorporated. The soup will create a velvety, creamy base for the rice.
Return the pork chops to the skillet, nestling them into the rice mixture. The liquid should just cover the rice. If needed, add a splash more broth. Bring the mixture to a boil, then reduce the heat to low.
Step 4: Simmer Until Rice is Tender
Cover the skillet tightly with a lid and let it simmer for 20-25 minutes. Avoid lifting the lid during this time to trap steam, which ensures even cooking. The rice is done when it’s tender and the liquid has been absorbed.
If the rice is still firm after 25 minutes, add ¼ cup Chicken Broth and cook for an additional 5 minutes. The pork chops should reach an internal temperature of 145°F.
Step 5: Rest and Garnish
Remove the skillet from heat and let it sit covered for 5 minutes. This allows the rice to steam and the pork chops to finish cooking gently. Sprinkle with the 0.25 cup Fresh Parsley just before serving.
Each serving will have a pork chop nestled into a bed of creamy, flavorful rice. The parsley adds a fresh contrast to the rich, savory dish. Serve immediately while hot.
Pro Tips For Making Campbell’S Soup Pork Chops And Rice
- Brown the Chops First: Sear the pork chops in a hot pan for 3-4 minutes per side before adding the soup mixture—this locks in juices and adds depth the canned soup alone can’t.
- Use Double Broth: Replace the water called for with extra chicken broth (about 1 ½ cups total) to boost the rice’s flavor, since the soup can be salty but flat on its own.
- Skip the Pre-Rinsed Rice: I learned this the hard way—rinsing long-grain white rice here washes away starch that actually helps thicken the creamy sauce as it cooks.
- Cover and Forget: Once everything’s in the pan, resist the urge to stir—just cover tightly and simmer on low for 20-25 minutes, letting the rice absorb the liquid undisturbed.
Regional Styles of This Dish
Midwest Comfort Classic
In the Midwest, this dish is a weeknight staple, often made with bone-in pork chops for extra juiciness. The Campbell’s Cream of Mushroom soup is a pantry hero here, creating that signature creamy texture that pairs perfectly with fluffy rice. It’s the kind of meal that reminds me of family dinners growing up. 💛
Southern Style Twist
Down South, you might find this dish with a kick. Add ½ tsp cayenne pepper or a dash of hot sauce to the soup mixture for a spicy Southern flair. Some even swap the mushroom soup for Cream of Chicken to keep it light and comforting.
Tex-Mex Fusion
In Texas, this recipe gets a bold makeover. Stir in 1 cup diced tomatoes with green chiles and 1 tsp cumin with the rice. Top with shredded cheese and fresh cilantro for a Tex-Mex twist that’s packed with flavor. 🌶️
New England Variation
New England cooks love adding local ingredients. Try using wild mushroom soup instead of cream of mushroom, and toss in ½ cup chopped apples for a touch of sweetness. The apples add a delightful contrast to the savory pork.
Pacific Northwest
Out West, fresh herbs are key. Stir 1 tbsp fresh rosemary and 1 tbsp fresh thyme into the rice mixture before simmering. The herbs infuse the dish with a fragrant, earthy aroma that complements the creamy sauce.
Nutrition Facts
Frequently Asked Questions
Can I use boneless pork chops instead?
Boneless works but may dry out faster. Reduce cooking time by 5-7 minutes and check for 145°F internal temp. Bone-in adds more flavor to the dish.
What if my rice is still crunchy after 25 minutes?
Add ¼ cup broth, cover, and cook for 5 more minutes. Ensure your heat is on low to prevent burning. Avoid peeking to retain steam.
Can I substitute brown rice for white?
Yes, but increase broth to 3 cups and simmer for 40-45 minutes. Brown rice needs more liquid and time to soften properly.
How do I make this gluten-free?
Use gluten-free cream of mushroom soup and verify broth is certified gluten-free. All other ingredients are naturally gluten-free.
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