Soups & Stews
Campbell's Soup Pork Chops and Rice transforms a classic comfort meal into a one-pot wonder with golden crusts and creamy textures. This recipe combines tender pork chops, fluffy rice, and rich Campbell's soup for a hands-off dinner that delivers restaurant-quality results—no fancy techniques required. The secret lies in balancing seared pork with slow-cooked rice, all simmered in a flavorful broth that infuses every bite.
What makes this dish special is its simplicity: one pot, minimal prep, and maximum flavor. The pork chops develop a crispy crust from initial searing, while the rice absorbs the soup’s savory depth as it cooks.
By the end, you’ll have a hearty meal with perfectly seasoned protein, tender rice, and a creamy sauce that ties everything together. Ideal for weeknights or meal prep, this recipe proves comfort food can be both effortless and impressive.
Ingredients for campbell's soup pork chops and rice
Pantry staples meet golden crusts—this one-pot masterpiece delivers comfort with minimal effort.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Pork Chops 🥩 | 1 ½ lb | 1-inch thick, pounded even |
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, jasmine or basmati preferred |
| Campbell's Cream of Mushroom Soup 🍄 | 10 ½ oz | Condensed, 10.5 oz can |
| Unsalted Butter 🧈 | 4 tbsp | Cold, cut into 8 pieces |
| All-Purpose Flour 🌾 | ½ cup | For dredging pork chops |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain preferred |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Whole Milk 🥛 | ½ cup | Full-fat for creaminess |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The pork chops are the star, so look for evenly sized, 1-inch thick cuts—they'll sear beautifully and cook through evenly. Costco or your local butcher often carry pre-trimmed chops, but if you're buying whole, ask for boneless loin chops. Pounding them to even thickness ensures consistent cooking. For the rice, jasmine or basmati stays separate and fluffy, while long-grain white rice can get slightly sticky but still works. The Campbell's soup is non-negotiable here—cream of mushroom provides that rich, velvety base that defines this dish. Skip the low-fat versions; you want that creamy texture.
No Campbell's soup? Homemade mushroom cream sauce works—sauté mushrooms, garlic, and shallots, then blend with milk and a splash of cream. Substituting the milk for half-and-half adds richness without altering the texture significantly. Short on parsley? Fresh cilantro or chives work for garnish, though parsley's bright note complements the creamy sauce best. The chicken broth can be swapped for vegetable broth if preferred, though the pork chops will have slightly less depth. For extra crispiness on the pork, use panko breadcrumbs instead of flour for dredging—just add 0.5 cup to the recipe.
This dish reheats beautifully—cover with foil and warm in the oven at 350°F for 15-20 minutes. The rice absorbs the flavors better overnight, so leftovers taste even more cohesive. Store in an airtight container for up to 4 days, or freeze portions for 3 months. For meal prep, cook the pork chops and rice separately, then combine with the sauce when reheating—this keeps the pork extra crispy. Garnish with parsley right before serving to keep it vibrant.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to wash a million dishes. The rice cooks right alongside the pork chops in the same skillet—no extra pots, no stress. Just dump, stir, and let the Campbell’s soup do the heavy lifting.
- Creamy Crispy Perfection: That buttery, flour-dusted pork chop with the creamy mushroom sauce? It’s the kind of combo that makes my kids pause mid-play to ask, “Is dinner ready yet?” The sauce clings to everything, turning a simple protein into something restaurant-worthy.
- Weeknight Workhorse: Between us, this is my go-to for busy nights, potlucks, or when I need to feed a crowd without breaking the bank. Double the rice, add a side salad, and boom—you’ve got a meal that’s filling, hearty, and still feels special.
- Budget-Friendly Leftovers: Honestly, I make this just so I can eat it twice. The pork chops stay tender, the rice doesn’t turn to mush, and the sauce only gets richer when reheated. It’s the kind of dish that makes grocery money stretch further while still tasting like you put in effort.
Step-by-step instructions for Campbell's soup pork chops and rice
This one-pot method delivers tender pork chops with a golden crust over creamy rice.
Prepare the Pork Chops for Perfect Crispiness
Pat the 1.5 lb boneless pork chops dry with paper towels—this ensures maximum browning. Place each chop between two sheets of plastic wrap and pound to an even ½-inch thickness using a meat mallet. This creates uniform cooking and prevents thick spots.
In a shallow bowl, combine the ½ cup all-purpose flour, 1.5 tsp diamond crystal kosher salt, and 1 tsp ground black pepper. Dredge each pork chop thoroughly in the flour mixture, pressing gently to adhere. Let them sit for 5 minutes while you prepare the rice—this creates a crispy crust that seals in juices.
Sear the Pork Chops and Sauté Aromatics
Heat a large oven-safe skillet over medium-high heat and add 2 tbsp unsalted butter. Once melted, add the dredged pork chops and cook for 3-4 minutes per side until golden brown. The edges should be crispy and the internal temperature should reach 145°F when measured with an instant-read thermometer.
Remove the pork chops and set aside. In the same skillet, add the remaining 2 tbsp unsalted butter, then the 1 whole yellow onion and 4 cloves garlic cloves. Sauté for 2-3 minutes until the onions soften and the garlic becomes fragrant. This builds flavor that will infuse the entire dish.
Build the Creamy Rice Base
Return the pork chops to the skillet and add the 1.5 cups long-grain white rice, spreading it evenly around the chops. Pour in the 1 cup chicken broth and 10.5 oz Campbell's cream of mushroom soup, stirring gently to combine. The liquid should just cover the rice—this ensures proper absorption without making it mushy.
Bring to a simmer, then cover the skillet with a tight-fitting lid. Transfer to a preheated 375°F oven and bake for 25 minutes. The rice should be tender and the pork chops should reach an internal temperature of 160°F. If the rice appears dry before the pork is done, add 2-3 tablespoons of water through the vent in the lid.
Finish with Creamy Sauce and Garnish
Remove the skillet from the oven and stir in the ½ cup whole milk and remaining 2 tbsp unsalted butter. The sauce should thicken slightly and coat the rice and pork chops. If it's too thick, add 1-2 tablespoons of water to loosen it to a creamy consistency.
Let the dish rest for 5 minutes before serving. Garnish with ¼ cup chopped fresh parsley just before serving. The final result should feature tender pork chops with a crispy crust, perfectly cooked rice, and a rich, creamy sauce that ties everything together in one satisfying one-pot meal.
Pro Tips For Making Campbell'S Soup Pork Chops And Rice
- PAT THE CHOPS DRY: You’re not just being picky—wet pork chops steam instead of sear, and that means flavorless, sad edges. Grab paper towels and press hard on both sides before hitting the pan. I learned this the hard way when my first batch turned out closer to boiled than browned.
- SEAR FIRST, SAUCE LATER: Don’t rush the crust. Get that skillet screaming hot, add the butter, and let the pork chops sizzle for 3-4 minutes per side until deep golden. Then pull them out and set aside—you’ll add the soup later. Skipping this step means a dish that tastes more like warmed-up soup than a proper meal.
- WHISK THE SOUP: Campbell’s soup has lumps, and they’ll show up in your finished dish if you don’t break them down. After adding the soup to the pan, grab a whisk and give it 10 seconds of aggressive stirring. It’s not glamorous, but it guarantees a silky sauce instead of a gritty one.
- SALT THE RICE WATER: The rice in this recipe gets drowned out by the soup’s flavor if you skip this. Add a full teaspoon of salt to the water (yes, even if the soup is salty) and cook it al dente—it’ll absorb the richness of the sauce better. Trust me, your taste buds will notice the difference.
Regional styles of this recipe
Southern Comfort Style
In the South, this dish transforms into a one-pan masterpiece with a touch of smoky heat. After searing the pork chops, add ½ tsp smoked paprika and ¼ tsp cayenne pepper to the flour mixture for dredging.
Serve over jasmine rice and top with crispy fried onions (store-bought or homemade) for that classic Southern crunch. A drizzle of hot honey (mix 2 tbsp honey with ½ tsp cayenne) elevates the dish to restaurant-worthy levels. 🌶️
Midwest Homestyle Twist
The Midwest version keeps it simple but hearty—mashed potatoes replace rice for a creamy texture. After baking, mash 2 cups cooked Yukon Gold potatoes with 2 tbsp butter and ¼ cup milk, then fold into the skillet with the pork chops.
Top with crumbled bacon and green onions for a dish that feels like a Sunday dinner. The Campbell’s soup adds richness without overpowering the homey flavors.
New England Creamy Adaptation
For a New England touch, swap the Campbell’s soup for homemade mushroom cream sauce—sauté 8 oz sliced mushrooms, 2 tbsp butter, and 2 minced garlic cloves, then blend with 1 cup heavy cream and ½ cup milk.
Deglaze the skillet with ¼ cup dry white wine after searing the pork for extra depth. Finish with fresh thyme and a sprinkle of Parmesan cheese for a sophisticated yet comforting meal.
Tex-Mex Fusion
Add a Tex-Mex flair by stirring in 1 tbsp taco seasoning (or ½ tsp each cumin, chili powder, and garlic powder) with the rice. Top the dish with shredded Monterey Jack cheese, diced tomatoes, and sour cream for a creamy, tangy contrast.
Serve with warm corn tortillas on the side for scooping up the flavorful sauce. The Campbell’s soup’s creaminess balances the spicy kick perfectly. 🌮
Italian-Inspired Upgrade
For an Italian twist, replace the chicken broth with 1 cup low-sodium beef broth and add ½ cup diced sun-dried tomatoes and 2 tbsp chopped fresh basil to the skillet after searing the pork. Stir in ¼ cup grated Parmesan cheese at the end for a cheesy, herby finish.
Garnish with extra basil leaves and a crack of black pepper for a dish that feels like a cozy Italian bistro meal.
Nutrition facts
Frequently asked questions
Can I use frozen pork chops instead of fresh?
Yes, but thaw them completely first in the refrigerator overnight. Never microwave-thaw pork—it can create uneven cooking. Pat the chops dry thoroughly after thawing to ensure a crispy crust.
What if my rice turns out mushy?
Use long-grain white rice (jasmine or basmati) and measure the liquid carefully—it should just cover the rice, not drown it. If it's still too wet after baking, uncover the skillet for the last 5 minutes to let excess moisture evaporate.
Can I make this in a slow cooker?
Sear the pork chops first, then transfer everything to a slow cooker on low for 4-5 hours. Stir in the milk and butter at the end. The texture will be more tender than oven-baked, but equally flavorful.
How do I keep the pork chops from drying out?
Never overcook them—remove from heat when they reach 145°F internally. The residual heat will carry them to 160°F while resting. Also, avoid cutting into them immediately; let them rest 5 minutes before serving to retain juices.
What other Campbell's soups work well in this recipe?
Cream of chicken or cream of celery soup work beautifully—just adjust seasonings to taste. For a lighter option, try cream of broccoli and add ½ cup diced broccoli to the skillet. The key is using a creamy, flavorful base that complements the pork.