This one-pot wonder combines tender pork chops, fluffy rice, and rich tomato soup into a meal that feels like a warm hug. The pork simmers until fall-apart perfect while the rice absorbs all those savory flavors.
What makes this dish special is its simplicity—just brown the chops, add everything else, and let it work its magic. The tomatoes create a velvety broth that coats the rice and pork beautifully.
You’ll end up with a bowl where every spoonful delivers tender meat, soft rice, and a comforting tomato base. It’s hearty, satisfying, and perfect for chilly evenings.
Ready in about an hour with minimal effort. Here’s how to make it.
Ingredients for Pork Chop Rice Tomato Soup
Pantry staples plus pork chops make this one-pot meal come alive.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | 1-inch thick, bone-in preferred |
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, rinsed before use |
| Tomato Soup 🍅 | 2 cans | 10.5 oz cans each, undiluted |
| Chicken Broth 🥣 | 2 cups | Low-sodium preferred for control |
| Yellow Onion 🧅 | 1 whole | Medium-sized, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Minced for even distribution |
| Olive Oil 🫒 | 2 tbsp | Divided for browning and sautéing |
| Dried Thyme 🌿 | 1 tsp | Crushed between fingers to release flavor |
| Dried Oregano 🍃 | 1 tsp | Mediterranean variety preferred |
| Bay Leaf 🌿 | 1 whole | Removed before serving |
| Salt 🧂 | 1 tsp | Kosher or sea salt, adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Worcestershire Sauce 💧 | 1 tbsp | Adds depth to the broth |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The pork chops are the star here. Bone-in, 1-inch thick gives you that fall-apart texture—boneless will dry out. Most grocery stores carry them in the meat section. I grab mine from Costco for better value (the packs are huge, so freeze what you won’t use). Look for pinkish-red color with some marbling—avoid anything gray or with a strong odor.
No tomato soup? Crushed tomatoes plus a splash of cream (or coconut milk for dairy-free) works in a pinch. Out of fresh parsley? Dried parsley at half the amount or skip it entirely—no big deal. The rice can be jasmine or basmati if that’s what you’ve got. Want more veg? Toss in some diced bell peppers (any color) with the onions.
This keeps beautifully in the fridge for 3-4 days—the flavors actually get better. Freezes for up to 3 months too. Reheat on the stove with a splash of water or broth to thin it out. Pro tip: remove the bay leaf before storing (nobody wants to bite into that).
Why You’ll Love This Recipe
- One Pot Wonder: This comes together in a single pot—just brown the pork chops, sauté the onions, then dump in rice, tomato soup, and broth.
- Rich and Hearty: The tomato soup base with chicken broth gives this deep, savory flavor that soaks right into the rice.
- Meal Prep Magic: I make a big batch on Sunday and portion it out for lunches—it reheats like a dream.
- Budget Stretcher: Bone-in pork chops and pantry staples keep this filling but lightweight on the wallet.
Step-by-Step Instructions for Pork Chop Rice Tomato Soup
Here’s how I get fall-off-the-bone pork with perfectly cooked rice every time.
Step 1: Brown the Bone-In Pork Chops
Heat 1 tbsp Olive Oil in a large pot or Dutch oven over medium-high heat. Pat the 4 whole Bone-In Pork Chops dry with paper towels and season both sides with salt and black pepper. Place them in the hot oil and sear undisturbed for 4-5 minutes per side.
You’ll know they’re ready to flip when they release easily from the pot and develop a deep golden-brown crust. Don’t rush this step – that crust equals flavor. Transfer the browned pork chops to a plate and set aside.
Step 2: Sauté Aromatics and Toast the Rice
In the same pot, add the remaining 1 tbsp Olive Oil. Toss in the finely diced Yellow Onion and cook for 3-4 minutes until softened and translucent. Add the minced Garlic Cloves and cook for 30 seconds until fragrant.
Stir in the 1.5 cups Long-Grain White Rice, dried thyme, and dried oregano. Toast the rice for 1-2 minutes until it turns slightly opaque – this prevents a gummy texture. The pot should smell incredibly aromatic at this point.
Step 3: Build the Liquid Base and Simmer
Pour in the 2 cans Tomato Soup, 2 cups Chicken Broth, 1 tbsp Worcestershire Sauce, and add the bay leaf. Scrape up all the browned bits from the bottom – that’s pure flavor. Return the pork chops to the pot, nestling them into the rice mixture.
Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes. Check that the rice is tender and the pork chops reach an internal temperature of 145°F. The liquid should be mostly absorbed with the rice looking plump and fluffy.
Step 4: Rest and Garnish
Remove the pot from heat and let it sit covered for 5-10 minutes. This resting time lets the flavors meld together and the pork chops finish cooking through. The rice will absorb any remaining liquid, creating a perfect texture.
Discard the bay leaf and sprinkle with 0.25 cup Fresh Parsley before serving. Each serving should have a pork chop nestled into the tomato-infused rice, with the meat pulling away from the bone easily. The rice should be tender but not mushy, with all the flavors of the tomato and herbs throughout.
Pro Tips For Making Pork Chop Rice Tomato Soup
- Sear the Chops First: Get a good sear on the bone-in pork chops in a hot pan before adding liquids—this locks in juices and adds depth to the soup. I learned this the hard way after my first few batches tasted flat.
- Toast the Rice: After sautéing the onion, add the long-grain rice and toast it for 2-3 minutes in the pot. It sounds small, but it prevents that mushy texture and gives the rice a nuttier flavor.
- Skip the Pre-Cooked Rice: Resist the urge to use pre-cooked or instant rice—it turns to mush in the soup. Long-grain white rice holds up best when simmered directly in the tomato soup and broth.
- Use Bone-In for Flavor: Bone-in pork chops add way more richness to the broth than boneless. After burning a few batches with lean cuts, I finally figured out the fat and collagen from the bone makes the soup taste like it simmered all day.
Dietary Considerations for This Recipe
Gluten-Free Friendly
This dish is naturally gluten-free as written, thanks to the simple ingredient list. Just double-check your tomato soup and chicken broth labels—some brands add thickeners. I use Campbell’s tomato soup and Swanson broth, both clearly labeled gluten-free. 💪
Dairy-Free Adaptations
No modifications needed here since the recipe contains no dairy. The Worcestershire sauce is the only potential concern—Annie’s makes a reliable dairy-free version. Always verify labels, as formulations can change without notice.
Lower Sodium Options
To reduce sodium, use low-sodium chicken broth and no-salt-added tomato soup. I find Pacific Foods offers both. Skip the added salt during cooking and adjust to taste at the table with sea salt.
Vegetarian Conversion
Swap the pork chops for portobello mushrooms—use 4 large caps, seared until tender. Replace chicken broth with vegetable broth. The Worcestershire sauce will need to be vegetarian-friendly (Annie’s works here too). 🌱
Pescatarian Variation
Replace pork chops with firm white fish fillets like cod or halibut. Add them during the last 10-12 minutes of simmering to prevent overcooking. The tomato soup and rice base pairs beautifully with the delicate fish.
Nutrition Facts
Frequently Asked Questions
Can I use boneless pork chops instead?
Yes, but reduce simmering time to 20-22 minutes as they cook faster. Bone-in adds flavor and moisture, but boneless works for quicker meals. Just watch they don’t dry out.
What if my rice is still crunchy after simmering?
Add 1/4 cup more broth or water, cover, and cook for an additional 5-7 minutes on low. Ensure your pot has a tight-fitting lid to trap steam.
Can I make this in a slow cooker?
Brown the chops first, then add all ingredients except parsley. Cook on low for 4-5 hours or high for 2-3 hours. Stir in parsley before serving.
How do I prevent the pork from getting tough?
Don’t overcook—remove from heat at 145°F. Also, avoid lifting the lid during simmering, as temperature drops slow cooking.
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