Pork Chops And Rice With Campbell’s Mushroom Soup Recipe: Creamy One-Pot Dinner

This one-pot creation brings comfort food to a new level with tender pork chops and perfectly cooked rice in a creamy mushroom sauce. Growing up in Georgia, I learned early that simple ingredients can create extraordinary meals.

The beauty of this dish lies in its simplicity. Brown the pork chops first to lock in juices, then let everything simmer together. The rice absorbs all the rich flavors from the soup and pork, creating a cohesive, satisfying meal.

What emerges is a dish where every element complements the next: juicy pork, fluffy rice, and a velvety sauce that ties it all together. The one-pot method means easy preparation and even easier cleanup.

Ideal for busy weeknights when you want homemade taste without the fuss. This is comfort cooking at its most practical.

Ingredients for Pork Chops and Rice with Campbell’s Mushroom Soup

Simple, hearty ingredients come together for a creamy, comforting one-pot meal everyone will love.

The pork chops are the star here. Bone-in, about 1 inch thick, ensures they stay juicy during cooking. Most grocery stores carry these in the meat section—look for even thickness so they cook uniformly. For the soup, Campbell’s Cream of Mushroom is the classic choice (any variety works), and I grab mine from Walmart or Kroger for convenience. The rice should be long-grain white—it absorbs the creamy sauce perfectly without turning mushy.

No bone-in pork chops? Boneless works too, but reduce cooking time by a few minutes to avoid dryness. Out of cream of mushroom? Cream of chicken soup at a 1:1 ratio is a fine substitute. For extra richness, swap the milk for heavy cream. The Worcestershire sauce adds depth, but soy sauce in a pinch gets you close. If you’re avoiding dairy, use a dairy-free cream soup and skip the milk entirely.

This reheats beautifully and tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 4 days. Freezing isn’t recommended—the rice can turn grainy. For best results, portion into meal-sized containers so reheating is quick and easy.

Step-by-Step Instructions for Pork Chops and Rice with Cream of Mushroom Soup

This one-pot method delivers tender pork chops and creamy rice with minimal cleanup.

Step 1: Brown the Bone-In Pork Chops

Heat a large, deep skillet or Dutch oven over medium-high heat. Add the 2 tbsp unsalted butter and let it melt until it stops foaming. Pat the 4 whole bone-in pork chops dry with paper towels and season both sides with the 1 tsp salt and 0.5 tsp black pepper.

Carefully place the pork chops in the hot butter and sear for 4-5 minutes per side until golden brown and a crust has formed. The internal temperature should reach 145°F. Remove the pork chops from the skillet and set them aside on a plate.

Step 2: Sauté the Aromatics

In the same skillet, reduce the heat to medium. Add the finely diced 1 whole yellow onion and cook for 3-4 minutes until softened and translucent. Stir in the minced 3 cloves garlic cloves and cook for 30 seconds until fragrant.

Add the 1 tbsp Worcestershire sauce and 0.5 tsp dried thyme, stirring to combine. This builds a flavorful base for the rice and ensures every bite is packed with savory depth.

Step 3: Combine Ingredients and Simmer

Stir in the 1.5 cups long-grain white rice, coating it in the onion and garlic mixture. Pour in the 2 cans Campbell’s cream of mushroom soup, 2.5 cups chicken broth, and 0.5 cup milk. Stir well to combine, scraping up any browned bits from the bottom of the skillet.

Return the pork chops to the skillet, nestling them into the rice mixture. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 25-30 minutes until the rice is tender and the liquid is absorbed.

Step 4: Rest and Garnish

Remove the skillet from the heat and let it sit covered for 5 minutes. This allows the rice to steam and the flavors to meld together. The pork chops will stay warm and continue to cook slightly from the residual heat.

Uncover and garnish with the 0.25 cup fresh parsley, chopping it just before adding for the brightest flavor. Serve the pork chops on top of the creamy rice, ensuring each serving gets a generous portion of both.

Pro Cooking Tips for This Dish

Perfect Pork Searing

Pat those bone-in pork chops completely dry before seasoning—this ensures a deep golden crust. Use medium-high heat in your cast iron skillet and don’t move them for the full 4-5 minutes per side. That patience builds the Maillard reaction we all love. 🔥

Rice Cooking Secret

Stir the 1.5 cups long-grain rice into the browned bits (fond) before adding liquids. This step infuses the rice with extra flavor. Use a wooden spoon to scrape every bit from the bottom—it makes a noticeable difference.

Soup Integration Tip

When adding the 2 cans Campbell’s cream of mushroom soup, thin it slightly with ½ cup milk first. This prevents the sauce from being too thick and helps distribute the creaminess evenly throughout the rice.

Simmering Success

Once everything’s combined, resist the urge to stir while simmering. The 25-30 minutes of undisturbed cooking lets the rice absorb all flavors. Check at 20 minutes—if it’s dry, add ¼ cup chicken broth.

Doneness Check

The pork should reach 145°F internal temperature. I use my ThermoWorks instant-read thermometer for accuracy. The rice is done when it’s tender and liquid is absorbed, not mushy.

Resting Matters

That final 5-minute rest with the lid on is crucial. It lets the rice steam and the pork reabsorb juices. Skipping this step means you’ll lose that perfect texture we’re all after. 💡

Frequently Asked Questions