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Campbell's pork chops and rice recipe delivers the ultimate one-pan comfort meal—tender pork chops braised in rich Campbell's gravy, paired with perfectly cooked rice in the same dish. This method transforms simple ingredients into a hearty, restaurant-quality dinner with minimal cleanup. The secret lies in slow-browning the pork for deep flavor while the rice steams in the same pot, creating a cohesive, flavorful dish that feels indulgent yet effortless.
The result is juicy, golden-brown pork chops with a caramelized crust, swimming in a velvety gravy that coats every bite. The rice absorbs the savory flavors, turning into a creamy, aromatic base that complements the pork perfectly.
This recipe is ideal for weeknight dinners or cozy family meals, where comfort and convenience meet without sacrificing taste. Ready in under an hour, it’s the kind of dish that makes coming home worth it.
Ingredients for campbell's pork chop and rice
Simple ingredients that transform into cozy, restaurant-quality pork chops and rice.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | 1-inch thick, center-cut preferred |
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, jasmine or basmati works |
| Campbell's Creamy Mushroom Gravy 🍲 | 1 ½ cups | Ready-made or homemade equivalent |
| Unsalted Butter 🧈 | 2 tbsp | For searing pork chops |
| All-Purpose Flour 🌾 | 2 tbsp | For dredging chops |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Olive Oil 🫒 | 1 tbsp | For rice cooking |
The pork chops are the star here—bone-in, center-cut stays juicier than boneless. Look for chops with good marbling at Walmart or Kroger for the best value. If you're feeling fancy, Whole Foods carries premium cuts, but honestly, any butcher section will do. Pat them dry before cooking—this ensures a proper sear. The rice? Jasmine or basmati absorbs the gravy beautifully, but long-grain white works fine too. Just don't skip rinsing it first—removes excess starch for fluffier results.
No Campbell's gravy on hand? Homemade mushroom gravy is easy—sauté mushrooms in butter, add flour, then whisk in chicken broth and a splash of cream. Short on time? Store-bought gravy from the canning aisle works just as well. The onion and garlic are non-negotiable for flavor, but if you're in a rush, powdered onion and garlic at half the amount will save you chopping. Fresh parsley is ideal for garnish, but dried parsley at one-third the amount works in a pinch. The olive oil for the rice? Any neutral oil works—just don't use butter if you're worried about burning.
This dish reheats beautifully—just add a splash of broth to keep the rice moist. Stores for 3-4 days in the fridge, or freeze portions for up to 3 months. I always double the recipe and portion it into containers for easy lunches. The pork chops stay juicy when reheated gently, and the rice soaks up any extra gravy. For extra comfort, serve with steamed green beans or a simple salad—the contrast makes the dish even better.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this trick—sear the pork chops in butter, dump in the rice, splash on the gravy, and let the oven do the rest. No flipping pans, no stress, just hands-off perfection.
- Rich Without Effort: That Campbell’s gravy? It’s the secret weapon—creamy, umami-packed, and takes zero prep. The flour-butter sear on the chops adds a crispy edge that makes it taste like it simmered for hours.
- Leftover Hero: This dish actually improves the next day. The rice soaks up the gravy, the pork stays juicy, and I’ve reheated portions for lunch without anyone complaining (big win for me).
- Budget-Friendly Feast: Bone-in pork chops stretch further than you’d think, and long-grain rice fills everyone up. Add a side of steamed veggies or a simple salad, and you’ve got a full meal for under $10—no takeout needed.
Step-by-step instructions for gravy-braised pork chops with rice
This one-pan method delivers tender pork chops and perfectly cooked rice infused with rich gravy flavors.
Sear the Bone-In Pork Chops
Pat the 4 whole Bone-In Pork Chops dry with paper towels—this ensures maximum browning. Heat a large oven-safe skillet over medium-high heat and add 1 tablespoon olive oil. Once shimmering, add the pork chops and sear for 3-4 minutes per side until they develop a deep golden brown crust.
The bone-in cuts provide extra flavor, and searing first creates that essential crust that locks in juices. You'll know they're ready when the edges release easily from the pan. Transfer the chops to a plate and set aside, leaving the rendered juices in the pan.
Sauté Onion and Garlic Foundation
In the same skillet, melt 2 tablespoons unsalted butter over medium heat. Add the diced yellow onion and cook for 4-5 minutes until softened and translucent. Stir in the minced garlic cloves and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter.
This aromatic base forms the flavor foundation for both the rice and the final sauce. The butter adds richness while the onions and garlic mellow into the dish. Keep the heat moderate to prevent burning these delicate ingredients.
Create the Rice and Gravy Mixture
Sprinkle 2 tablespoons all-purpose flour over the onion-garlic mixture and stir vigorously for 1 minute to remove any raw flour taste. Gradually whisk in 1.5 cups chicken broth and 1.5 cups Campbell's Creamy Mushroom Gravy, stirring constantly until smooth. Add 1.5 cups long-grain white rice and 1.5 teaspoons salt, then stir to coat all grains evenly.
The flour creates a roux that thickens the sauce while the broth and gravy provide moisture. Stirring ensures even distribution of seasoning and prevents clumping. The rice should look glossy from the liquid coating.
Braise and Cook the Complete Dish
Return the pork chops to the skillet, bone-side down, and arrange them on top of the rice mixture. Pour in enough water to come about halfway up the rice (approximately 1 cup). Cover with a tight-fitting lid and transfer to a preheated 350°F oven for 45-50 minutes until the rice is tender and the pork chops reach 145°F internal temperature. If the liquid evaporates before the rice is done, add 2-3 tablespoons hot water through the lid.
The long braising time ensures both the rice and pork chops cook perfectly—tender rice with flavorful grains and juicy, fall-off-the-bone pork. The pork chops should be golden brown on top with a deep pink center when done.
Finish and Garnish
Remove from oven and let rest for 5 minutes before serving. Stir the rice gently to redistribute any settled gravy, then sprinkle with 0.5 teaspoon black pepper and 0.25 cup chopped fresh parsley. Serve immediately with any accumulated juices spooned over the top for maximum flavor.
The resting period allows juices to redistribute, making each bite more flavorful. The parsley adds freshness that cuts through the richness of the gravy and butter. This one-pan method delivers restaurant-quality comfort food with minimal cleanup.
Pro Tips For Making Campbell'S Pork Chop And Rice
- SEAR THE CHOPS FIRST: That Campbell’s gravy is creamy and convenient, but it won’t save undercooked pork. Hit your bone-in chops with a hot pan and butter for 3-4 minutes per side before even thinking about rice—this locks in flavor and ensures they’re halfway cooked by the time the gravy gets involved. I learned this the hard way when I skipped it and ended up with dry, gray chops drowning in sauce.
- DON’T SKIP THE FLOUR SLURRY: The recipe probably says to just dump the gravy in, but trust me—thicken that sauce properly. Mix 1 tablespoon flour with 2 tablespoons cold water (or milk if you’re fancy) and whisk it into the warmed gravy before simmering. This makes the sauce cling to the rice and chops instead of turning into a sad, watery glaze. (Yes, even if you’re impatient like me.)
- REST THE CHOPS AFTER SEARING: You seared them, now walk away. Tent those chops with foil and let them sit for 5 minutes while you cook the rice. This keeps them juicy instead of turning into tough, overcooked hockey pucks. I know, I know—you want to plate it immediately—but resist the urge. Your future self will thank you.
- UPGRADE THE RICE BASE: The recipe might call for plain water or broth, but swap in a mix of chicken broth and a splash of heavy cream (or whole milk) for the rice. It’s not a huge change, but the rice absorbs more flavor and stays lighter instead of turning into a gluey mess. (Does it look weird? Yes. Does it work? Every single time.)
Pro cooking tips for this recipe
Perfect Searing Technique
For golden-brown pork chops with a crisp crust, use a heavy cast-iron skillet (like Lodge) and medium-high heat. Pat the chops completely dry with paper towels—this ensures maximum browning.
Sear for 3-4 minutes per side until edges release easily from the pan. The key is patience: rushing causes uneven cooking or steaming instead of searing. 🔥
Roux Mastery for Gravy
When making the gravy base, whisk the 2 tbsp flour into the onions and garlic for exactly 1 minute to remove any raw flour taste. This step prevents a chalky aftertaste.
For extra richness, I like to add 1 tbsp cold butter at the end of cooking—it creates a velvety finish. If your gravy thickens too much, simply whisk in 1 tbsp warm broth to loosen it.
One-Pan Braising Secrets
The 350°F oven is ideal for even cooking, but if you don’t have one, use a medium-low burner on the stovetop with a tight lid. Check rice doneness after 30 minutes—it should be tender but still slightly firm.
The pork chops are done when they reach 145°F internal temperature. If the liquid evaporates, add hot water through the lid to avoid drying out the rice.
Rice Texture Control
Rinsing the rice before cooking removes excess starch, which prevents gummy texture. For extra fluffiness, fluff the rice with a fork once after removing it from heat. If your rice turns out too dry, stir in 2 tbsp warm broth and cover for 5 minutes to steam.
The rice should be tender but still have a slight bite—this ensures it holds up to the rich gravy.
Gravy Enhancements
For deeper flavor, stir in 1 tsp Dijon mustard or 1 tbsp Worcestershire sauce when mixing the gravy. If you prefer a creamier texture, whisk in 2 tbsp heavy cream at the end.
For a smoky twist, add ½ tsp smoked paprika to the flour mixture before cooking. These tweaks elevate the dish without extra effort. ✨
Resting for Juiciness
Never skip the 5-minute rest after cooking—the pork chops need time for juices to redistribute. During this time, tent the skillet loosely with foil to keep the rice warm. This simple step ensures each bite is moist and flavorful.
Pro tip: Use a meat thermometer to confirm 145°F internal temperature before resting—this guarantees safe, juicy pork every time. 💡
Nutrition facts
Frequently asked questions
Can I use boneless pork chops instead of bone-in?
Yes, but adjust the cooking time slightly. Boneless chops cook about 5-7 minutes faster than bone-in. For this recipe, reduce the braising time to 35-40 minutes instead of 45-50 minutes. The flavor will still be great, but you’ll lose the extra richness from the bone. If using thinner cuts (½-inch thick), sear only 2 minutes per side to avoid overcooking.
What if I don’t have Campbell’s gravy—can I substitute?
For a quick swap, use 1.5 cups homemade gravy (sauté mushrooms in butter, add flour, then whisk in chicken broth and cream). Or try 1 cup chicken broth + 1 tbsp cornstarch slurry for a lighter version. For extra depth, add 1 tsp soy sauce or Worcestershire sauce to the gravy mixture. The key is maintaining the same liquid ratio to rice.
Why did my rice turn out mushy?
Mushy rice usually means either too much liquid or not enough resting time. For this recipe, use 1 cup water per 1.5 cups rice—don’t exceed it. After cooking, let the rice sit covered for 5 minutes before fluffing. If it’s still too soft, spread it on a tray and dry it in the oven at 200°F for 10 minutes. Also, always rinse your rice before cooking to remove excess starch.
Can I make this recipe on the stovetop instead of the oven?
Yes! After searing the chops and making the rice mixture, cover the pan tightly with a lid and simmer on low heat for 30-35 minutes. Check the rice after 20 minutes—it should be tender but still slightly firm. The stovetop method requires more attention to prevent drying out. If the liquid evaporates, add hot water through the lid instead of removing it.
How do I reheat leftovers without drying out the pork?
Reheat leftovers gently in the microwave: Place a damp paper towel over the dish and cover with another plate. Microwave for 1-2 minutes on medium power, then let rest 1 minute before serving. For stovetop reheating, add 2 tbsp broth or water to the pan and cover for 5 minutes on low heat. Never reheat uncovered—this causes the pork to dry out and the rice to become gummy.