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This Campbell’s pork chop and rice recipe delivers one-pan convenience with restaurant-quality results—tender pork chops glazed in smoky-sweet sauce, paired with perfectly cooked rice in the same dish.
The secret lies in balancing Campbell’s classic flavors with simple pantry staples, creating a meal that’s both comforting and impressive without requiring multiple pans or advanced techniques.
What makes this recipe stand out is the harmony of textures and flavors: crispy edges on the pork chops, fluffy rice infused with savory broth, and a glossy glaze that ties everything together.
Whether you’re feeding a family or meal prepping for the week, this dish comes together in under 45 minutes with minimal effort. The best part? One pan means less cleanup, so you can enjoy the meal instead of scrubbing pots.
Ingredients for campbell's pork chop and rice
Here’s what you need to create this one-pan pork chop masterpiece with smoky-sweet harmony.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🍖 | 4 whole | 1-inch thick, center-cut preferred |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, jasmine or basmati ideal |
| Campbell's Cream of Mushroom Soup 🍄 | 1 can | Condensed, 10.5 oz can |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Dry Sherry 🍷 | ¼ cup | Or sub with extra broth |
| Brown Sugar 🍯 | 2 tbsp | Packed for sweetness |
| Worcestershire Sauce 🧂 | 1 tbsp | Classic Lea & Perrins brand |
| Dijon Mustard 🌶️ | 1 tsp | Mild or regular |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth |
| Smoked Paprika 🌶️ | 1 tsp | For smoky flavor |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
The pork chops are the star, so center-cut with bone-in gives you the best tenderness and flavor. Trader Joe’s and Costco usually have great options, but any butcher will cut them to your specs. Look for chops with good marbling—they’ll stay juicier. If you can’t find bone-in, use boneless but pound them to even thickness. The rice? Jasmine or basmati stays fluffy and absorbs the sauce beautifully, but long-grain white works too. Just don’t skip rinsing it first—gets rid of excess starch for perfect grains.
No sherry? Extra broth plus a splash of balsamic vinegar mimics that depth. Worcestershire sauce hard to find? Sub with 1 tsp soy sauce plus 1/2 tsp vinegar. The Campbell’s soup is non-negotiable here—it’s the secret to that creamy, savory base. For the paprika, smoked is key—regular won’t give that campfire flavor. Fresh parsley is ideal but dried works in a pinch (use half the amount). The garlic? Toast it in the oil first—trust me, it makes everything better. And if your mustard is too strong, cut it with a pinch of sugar.
This dish reheats like a dream—honestly better the next day as flavors meld. Store leftovers in an airtight container for up to 4 days in the fridge. For meal prep, portion the rice and chops separately so they stay fluffy. Freezes beautifully too—3 months max. Pro tip: Make a double batch. The extra rice makes great fried rice later, and the sauce freezes perfectly for quick weeknight dinners. Just thaw it slowly in the fridge before reheating.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this for nights when I’d rather scroll than scrub—just brown the pork chops, dump in the rice and soup, cover, and walk away. The broth and sherry do all the heavy lifting while I pretend I’m not cooking.
- Creamy Crispy Balance: That bone-in pork chop? Golden crust, juicy center—like a hug from a diner. The Campbell’s soup adds this velvety richness without tasting like a shortcut, and the sherry? It’s the secret that makes it taste like a restaurant’s Sunday special.
- Leftover Luxury: Make a double batch and thank me later. The rice stays fluffy, the pork stays tender, and reheating? Just a splash of water and microwave—no sad, dried-out scraps here. My freezer’s full of these, ready for lazy Fridays.
- Budget-Friendly Feast: Bone-in chops stretch further, the soup adds depth for pennies, and sherry (even cheap stuff) elevates everything. Feed four for under $15, and honestly? No one will guess it’s this easy. My wallet and my family win.
Step-by-step instructions for one-pan smoky sweet pork chops
This method delivers perfectly tender pork chops with caramelized rice—all in one pan with minimal cleanup.
Sear the Pork Chops for Maximum Flavor
Heat a large oven-safe skillet over medium-high heat until hot. Add the 1 tablespoon olive oil and swirl to coat. Place the 4 whole bone-in pork chops in the skillet, bone-side down first, and let them sear undisturbed for 3-4 minutes until a deep golden-brown crust forms. You'll see the edges start to crisp—that's your signal to flip.
Flip the chops bone-side up and sear for another 3-4 minutes until they reach 145°F internally. Remove the chops and set them aside on a plate, tented with foil to keep warm. The residual heat will carry them to perfect doneness while everything else cooks. Don't skip this searing step—it builds the foundation for that smoky-sweet flavor profile.
Build the Sweet-Smoky Rice Base
In the same skillet (no need to clean it—those browned bits are flavor gold), reduce heat to medium and add 1 cup long-grain white rice, stirring to coat the grains evenly with the rendered pork fat. Cook for 1 minute until the rice is translucent at the edges but still slightly firm.
Pour in 1 cup chicken broth, 1 can Campbell's cream of mushroom soup, 2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, 3 minced garlic cloves, and 1 teaspoon smoked paprika. Stir well to combine, scraping up any browned bits from the bottom of the pan. This creates the flavor base that will infuse both the rice and the pork chops.
Deglaze and Simmer the Sauce
Pour in ¼ cup dry sherry (or substitute with extra broth) and scrape the bottom of the pan again to release all those flavorful bits stuck there. Let the mixture simmer for 5 minutes until it slightly thickens and the rice begins to absorb the liquid. You're aiming for a consistency where the rice is tender but still has a slight bite—it'll finish cooking in the oven.
Season with 1 teaspoon salt and ½ teaspoon black pepper, then stir in the pork chops, bone-side down, so they nestle into the rice mixture. The pork chops should be mostly submerged in the sauce, which will baste them beautifully as they cook. The smoky-sweet aroma at this point is already irresistible—just wait until you taste it.
Finish in the Oven for Perfect Doneness
Transfer the skillet to a 375°F preheated oven and bake uncovered for 20-25 minutes. The pork chops are done when they reach 145°F internally and the rice is tender with a slight resistance when pressed with a fork. If the sauce starts to dry out before the pork is done, add 2-3 tablespoons water to the pan.
Here's the thing—don't peek at the pork chops during baking. Every time you open the oven, you lose heat and steam, which can dry out the meat. Trust the thermometer and the visual cues: the pork should be golden brown and the rice should have a crispy top layer. The bone should pull away from the meat slightly, indicating perfect tenderness.
Garnish and Serve with Confidence
Remove the skillet from the oven and let it rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the pork chops, ensuring each bite is moist and flavorful. Spoon the rice onto plates, arranging the pork chops on top or beside it. Garnish with ¼ cup chopped fresh parsley for a pop of color and freshness.
Serve immediately while the pork is still juicy and the rice has that perfect al dente texture. The combination of smoky paprika, sweet sherry, and umami-rich mushroom sauce creates a harmonious balance that pairs beautifully with the tender pork. This one-pan wonder makes weeknight dinners feel like a restaurant experience—without the fuss.
Pro Tips For Making Campbell'S Pork Chop And Rice
- SEAR THE CHOPS FIRST: Bone-in pork chops need a proper crust before they go into the sauce. Hit them with high heat in a skillet for 3-4 minutes per side—don’t rush this, or they’ll turn out tough. The color change isn’t just for looks; it locks in flavor and keeps the meat juicy when it finishes in the oven or sauce.
- USE DRY SHERRY LIKE A BOSS: That dry sherry isn’t just a splash—it’s the bridge between raw flavor and richness. Deglaze the pan immediately after searing the chops with 2-3 tablespoons, scraping up every browned bit. Let it reduce by half before adding broth, or you’ll dilute the sauce into mush. (Yes, even if you’re impatient like me.)
- DON’T BOIL THE RICE: This isn’t risotto—white rice and Campbell’s soup don’t play nice with simmering. Cook the rice separately in broth (or water) until just tender, then drain and fold it into the finished sauce. Overcooking it turns the dish gummy, and nobody wants that.
- SAVE THE PAN JUICES: After searing the chops, resist the urge to dump everything straight into the soup. Pour off the rendered fat (about 1-2 tablespoons) into a bowl—it’s pure flavor gold. Use it later to finish the rice or drizzle over the chops at the end. (Your future self will thank you.)
Essential equipment for campbell's pork chop and rice
Oven-Safe Skillet
An oven-safe skillet is your secret weapon for this recipe—it eliminates the need to transfer dishes and keeps everything cohesive. I recommend a 12-inch cast iron skillet like the Lodge Pre-Seasoned (it’s affordable and lasts forever) or a stainless steel skillet from All-Clad for a lighter option.
Cast iron retains heat beautifully, while stainless steel offers even heating and easier cleanup. If you don’t have either, a heavy-bottomed enamel-coated Dutch oven works too. Just make sure it can handle 375°F without warping. 🔥
Meat Thermometer
A meat thermometer is non-negotiable for perfectly cooked pork chops—no more guessing! I swear by the ThermoWorks Smoke (it’s precise and durable) or the Meater+ for wireless convenience. Insert the probe into the thickest part of the chop (avoiding the bone) to check for 145°F internal temperature.
This ensures your pork is juicy and safe to eat without drying out. Pro tip: Calibrate your thermometer annually for accuracy—mine was off by 5°F before I did that! 🌡️
Wooden Spoon
A wooden spoon is essential for stirring the rice and sauce without scratching your skillet. Look for a heat-resistant one like the OXO Good Grips or Mercer Culinary—they handle high heat and won’t melt. Avoid metal utensils when stirring the rice to prevent sticking.
I also use mine to scrape up those delicious browned bits from the bottom of the pan, which pack big flavor. A silicone spatula works too if you prefer flexibility. 🍴
Fine-Mesh Strainer
Rinsing your rice is a game-changer, and a fine-mesh strainer makes it effortless. I use a stainless steel strainer from OXO (it’s durable and won’t rust) to rinse the 1 cup of rice under cold water until the water runs clear. This removes excess starch, preventing gummy rice.
For extra convenience, place the strainer in the sink and use a spoon to agitate the rice while rinsing. Skip this step, and your rice might turn out mushy—trust me, it’s worth the 30 seconds! 💧
Chef’s Knife
A sharp chef’s knife (8-inch or 10-inch) is a must for mincing 3 garlic cloves and chopping ¼ cup parsley efficiently. My go-to is the Wüsthof Classic—it stays sharp longer and handles tougher tasks like slicing herbs.
Dull knives slip and crush garlic, which can make your dish taste bitter. If you’re new to knives, the Mercer Culinary Genius is a budget-friendly alternative. Always keep your knife sharp with a honing steel or whetstone for clean cuts. 🧄
Measuring Spoons
Precision matters when measuring 1 tsp smoked paprika, 2 tbsp brown sugar, and 1 tbsp Worcestershire sauce. A set of nested stainless steel measuring spoons (like OXO Good Grips) ensures accuracy and durability. Avoid plastic spoons—they warp over time and can harbor odors.
For dry ingredients, spoon them into the measuring spoon and level off with a knife. For liquids, use a liquid measuring cup with a spout for easy pouring. Small mistakes here can throw off the balance of flavors in your dish. ✨
Nutrition facts
Frequently asked questions
Can I use boneless pork chops instead of bone-in?
Yes, but you'll need to adjust the cooking time slightly. Boneless chops cook about 2-3 minutes faster than bone-in. Pound them to an even ½-inch thickness before cooking to ensure they cook through evenly. The recipe will still work beautifully—just check for 145°F internal temperature instead of relying on bone separation as your cue.
What if I don't have dry sherry?
No problem! Substitute with ¼ cup extra chicken broth plus 1 teaspoon balsamic vinegar for depth. Alternatively, use 2 tablespoons apple cider vinegar or even 1 tablespoon soy sauce for umami. The key is maintaining that slight acidity and sweetness balance—the sherry adds complexity without being overpowering.
How do I prevent the rice from getting mushy?
Rinse the rice thoroughly before cooking to remove excess starch, and don't overcook it. The rice should have a slight resistance when pressed with a fork after baking. If your rice turns out too soft, try using jasmine or basmati rice next time—these varieties hold up better to liquid. Also, avoid lifting the lid while baking to trap steam.
Can I make this recipe in a slow cooker?
Brown the pork chops first in a skillet, then transfer everything to a 3-4 quart slow cooker with the rice and sauce. Cook on Low for 4-5 hours or High for 2-3 hours. The pork chops will be more tender but slightly less crispy. Add 2-3 tablespoons water if the sauce gets too thick during cooking.
What sides pair well with this dish?
This smoky-sweet pork chop dish pairs beautifully with crisp green vegetables like sautéed asparagus or roasted Brussels sprouts. For a lighter option, serve with a simple mixed greens salad dressed with lemon vinaigrette. The acidity cuts through the richness of the pork and rice. A slice of crusty bread also works perfectly for soaking up the delicious sauce.