Soups & Stews
Campbell's soup pork chops and rice recipe transforms a classic comfort meal into a one-pot wonder with minimal cleanup and maximum flavor. This method combines tender pork chops, fluffy rice, and a creamy tomato base—all simmered together for a cohesive, restaurant-style dish. The secret lies in balancing the soup's richness with the savory depth of the pork and the subtle sweetness of the rice, creating a harmonious blend that feels both nostalgic and elevated.
Perfect for busy weeknights, this recipe delivers restaurant-quality results with just one pot and 30 minutes of hands-on time. The pork chops cook to juicy perfection while the rice absorbs the creamy tomato broth, resulting in a meal that’s as satisfying as it is simple.
Whether you're feeding a family or meal prepping for the week, this dish delivers warmth, comfort, and a touch of homestyle elegance—without the fuss.
Ingredients for campbell's soup pork chops and rice
Transform these simple pantry staples and protein into a restaurant-style one-pot meal.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Pork Chops 🥩 | 4 whole | 1-inch thick, center-cut preferred |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, converted measurement |
| Campbell's Cream of Mushroom Soup 🍲 | 1 can | 10.5 oz can, undiluted |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Yellow Onion 🧅 | 1 whole | Medium size, diced |
| Garlic Cloves 🧄 | 3 cloves | Fresh, minced |
| Unsalted Butter 🧈 | 2 tbsp | Cold, cubed |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Bay Leaves 🍃 | 2 whole | Removed before serving |
The pork chops are the star here, so center-cut, 1-inch thick pieces ensure even cooking and maximum juiciness. Whole Foods or Kroger carry excellent pre-trimmed cuts, but ask the butcher for the thickest portion if you're buying whole. The Campbell's Cream of Mushroom Soup provides the creamy base, but low-sodium chicken broth is essential—it prevents the dish from becoming overly salty. For the rice, long-grain white is ideal as it stays firm and absorbs the creamy broth without becoming mushy. If you prefer brown rice, increase cooking time by 20 minutes.
No Campbell's Cream of Mushroom Soup? Homemade mushroom cream sauce works beautifully—sauté mushrooms in butter, add flour to make a roux, then whisk in milk and a splash of cream. Short on chicken broth? Vegetable broth plus 1 tbsp soy sauce delivers similar umami depth. The butter and flour create a natural thickening sauce, but if you're avoiding gluten, cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) is a perfect substitute. Fresh thyme is preferable, but dried works at one-third the amount—just make sure it's not ground, as leaf thyme has better flavor.
This dish reheats beautifully—simmer on low for 10 minutes to restore creaminess. Store in an airtight container for up to 4 days in the fridge, or freeze portions for 3 months. The pork chops stay juicy when reheated gently, and the rice absorbs any extra broth, keeping everything cohesive. For meal prep, portion into individual containers with a sprinkle of fresh parsley—it adds color and freshness when reheated. The bay leaves can be removed early if you dislike their flavor, but they add subtle aromatic depth during cooking.
Why You'll Love This Recipe
- One-Pan Magic: The rice cooks right in the same skillet as the pork chops—no extra pots, no sticky rice mess. Just brown the pork, dump in the broth and soup, add the rice, and let it simmer. Honestly, I’ve never had a one-pan meal this satisfying.
- Umami Bomb: That Campbell’s Cream of Mushroom soup? It’s the secret weapon—deep, savory, and creamy without tasting like a shortcut. The chicken broth keeps it light, but the onions caramelize just enough to make every bite feel like a hug.
- Lunchbox Hero: Make a double batch, and you’ve got tomorrow’s lunch sorted. The flavors actually improve the next day, and the rice stays fluffy if you reheat it right. My kids pack these leftovers without complaint—(yes, even on a Tuesday night).
- Budget Win: Pork chops on sale? Snag them. Rice in bulk? Stock up. This recipe stretches every ingredient without sacrificing taste. Between us, it’s the kind of meal that makes grocery day feel like a victory.
Step-by-step instructions for Campbell's soup pork chops and rice
This one-pot method delivers tender pork chops and perfectly cooked rice in a rich, creamy mushroom sauce.
Season and Sear the Pork Chops
Pat the 4 whole boneless pork chops dry with paper towels to ensure a good sear. Season both sides generously with 1.5 teaspoons salt, 0.5 teaspoon black pepper, and 0.5 teaspoon dried thyme, pressing the spices into the meat so they adhere. Let the chops sit at room temperature for 10 minutes while you prepare the pan.
Heat a large, deep skillet over medium-high heat and add the 2 tablespoons unsalted butter, allowing it to melt completely. Once the butter foams, add the pork chops in a single layer and cook undisturbed for 3-4 minutes per side until they develop a deep golden-brown crust. This sear locks in juices and builds flavor. Remove the chops from the pan and set them aside on a plate.
Build the Creamy Tomato Base
In the same skillet, reduce heat to medium and add the 1 whole yellow onion and 3 cloves garlic cloves, minced. Sauté for 3-4 minutes until the onions soften and the garlic becomes fragrant—this prevents burning and develops depth of flavor. Sprinkle in the 2 tablespoons all-purpose flour and stir vigorously for 1 minute to create a roux that will thicken the sauce.
Pour in the 1 can Campbell's Cream of Mushroom Soup and 1.5 cups chicken broth, scraping up any browned bits from the bottom of the pan. Add the 2 whole bay leaves and bring the mixture to a gentle simmer. Let it cook uncovered for 5 minutes until slightly thickened—this ensures the sauce coats the rice and pork chops beautifully.
Cook the Rice and Finish the Dish
Return the pork chops to the skillet, spooning the sauce over them to coat evenly. Add the 1 cup long-grain white rice, stirring gently to distribute it throughout the liquid. The rice should be submerged but not drowning—this guarantees even cooking and prevents a mushy texture. Cover the skillet tightly with a lid and reduce heat to low.
Simmer for 20-25 minutes until the rice is tender and the liquid has been absorbed. You'll know it's done when the rice grains are firm to the bite and the sauce has thickened into a creamy consistency. Remove the bay leaves before serving, as their flavor becomes bitter when overcooked. Let the dish rest for 5 minutes before serving to allow the juices to redistribute.
Serve with Perfect Texture
Use a spatula to gently fluff the rice, separating the grains while keeping the creamy sauce intact. The pork chops should be fork-tender with an internal temperature of 145°F—cut into one to verify doneness. Serve immediately, ensuring each portion includes rice, pork chop, and sauce. The one-pot method keeps everything warm and cohesive, making this a convenient yet restaurant-quality meal.
For best results, serve with a side of steamed green beans or a simple garden salad to balance the richness of the creamy mushroom sauce. The dish holds well for 3-4 days in the refrigerator, though the pork chops may dry out slightly—reheat gently in the sauce to restore moisture.
Pro Tips For Making Campbell'S Soup Pork Chops And Rice
- Sear Pork Chops First: I learned this the hard way—skipping the sear means flavorless pork. Hit your pan with medium-high heat, add a little oil, and cook those chops 3-4 minutes per side until golden before pulling them out. The crust locks in juices and makes the Campbell’s sauce taste like it was homemade.
- Dice That Onion Fine: Your future self will thank you if you chop the onion into tiny, even pieces—think rice-sized. Big chunks turn to mush in the broth and soup, while fine dice melt into the sauce smoothly. (Yes, even if you’re impatient like me.)
- Don’t Boil the Rice: The recipe might say to simmer, but I’ve burned rice more times than I’ll admit when I forget to keep it at a gentle bubble. Use just enough water or broth to cover the rice by ½ inch, then reduce heat to low and walk away for 15 minutes. It’ll finish cooking in the residual heat.
- Deglaze the Pan: After searing the pork chops, don’t wipe out that browned crust—it’s flavor gold. Splash in ¼ cup of chicken broth, scrape up the bits with a wooden spoon, and pour it into the rice pot. That extra layer of richness makes the Campbell’s soup taste even deeper. (Your lazy shortcut: just add it later, but you’ll notice the difference.)
Make-ahead tips for this dish
Prep Ahead Components
Start by seasoning and searing the pork chops up to 2 days in advance—store them in an airtight container in the fridge. The sear locks in flavor, and reheating from cold ensures juicy results.
When ready to cook, simply add them to the simmering sauce for 5-7 minutes to finish. 💪
Rice Pre-Cooking
Cook the 1 cup long-grain white rice separately using the absorption method (1:2 rice-to-water ratio) and store it in the fridge. When assembling the dish, reheat the rice with 2 tablespoons broth in a skillet over medium heat for 3-4 minutes.
This keeps the grains fluffy and prevents mushiness. ✨
Sauce Prep
Make the creamy mushroom sauce a day ahead by simmering the Campbell's Cream of Mushroom Soup, chicken broth, and aromatics (onion, garlic, thyme) in a saucepan.
Cool completely, then refrigerate in an airtight container. When ready to serve, reheat over low heat, stirring occasionally until warmed through. 🍲
One-Pot Assembly
For the final assembly, combine the pre-cooked rice, reheated sauce, and pork chops in a large skillet or Dutch oven. Cover and simmer on low heat for 10-12 minutes, stirring gently, until everything is heated through and the sauce coats the rice evenly.
This method keeps the dish cohesive and minimizes cleanup. 🔥
Freezer-Friendly
This dish freezes beautifully for up to 3 months—assemble everything (except bay leaves) in a freezer-safe container, leaving 1 inch of headspace for expansion. Thaw overnight in the fridge, then reheat on low heat, stirring occasionally, until fully warmed.
The pork chops will stay tender, and the rice will absorb the sauce perfectly. ❄️
Meal Prep Portions
Divide the dish into individual meal prep containers before freezing or refrigerating. Add a sprinkle of fresh parsley or chopped green onions on top for color and freshness when reheating.
Store with a damp paper towel to prevent drying, and reheat portions in microwave-safe containers for 2-3 minutes, stirring halfway. 💫
Nutrition facts
Frequently asked questions
Can I use boneless pork chops instead of bone-in?
This recipe is designed specifically for boneless pork chops to ensure even cooking and maximum tenderness. The 1-inch thickness is ideal for both bone-in and boneless cuts—just adjust cooking time by 1-2 minutes per side if using bone-in to account for the extra mass. The one-pot method works perfectly with either, so choose based on your preference for convenience or presentation.
What if I don't have Campbell's Cream of Mushroom Soup?
No problem! You can substitute with 1 cup heavy cream + 1 tbsp mushroom powder (or ½ cup finely chopped mushrooms sautéed in butter) for the creamy texture. For a tomato-based alternative, use 1 can tomato sauce + ½ cup cream cheese—just reduce the chicken broth to 1 cup to maintain balance. The key is achieving that velvety consistency, so adjust liquid ratios accordingly.
Why is my rice coming out mushy?
Mushy rice usually happens when too much liquid is present or the rice isn't fully cooked before absorbing the sauce. Start with 1 cup uncooked rice and 1.5 cups broth—the rice should be submerged but not drowning. If using pre-cooked rice, reheat it separately with just 2 tbsp broth to revive texture. Always simmer covered on low heat and check doneness at 20 minutes.
Can I make this dish in a slow cooker?
Yes! Sear the pork chops first, then transfer everything (including sauce and rice) to a 4-6 quart slow cooker. Cook on LOW for 4-5 hours or HIGH for 2-3 hours, stirring once halfway. The slow cooker's gentle heat ensures tender pork and perfectly cooked rice without drying out. Add 1-2 tbsp broth if the mixture seems too thick during cooking.
How do I prevent the pork chops from drying out?
Start with room-temperature chops (let them sit 10 minutes before cooking) for even searing. Use a meat thermometer—remove chops at 140°F (they'll rise to 145°F while resting). Avoid overcrowding the pan during searing, and always rest the meat 5 minutes before serving. The creamy sauce also helps retain moisture, so keep it simmering gently around the chops.