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This one-pot Campbell's pork chops and rice recipe transforms weeknight dinners into restaurant-worthy meals without the fuss.
The secret lies in using Campbell's Golden Mushroom Soup as the flavor base—its savory richness infuses tender pork chops and fluffy rice in a single pot, creating a golden crust that locks in moisture and flavor. No chopping vegetables or multiple pans required.
Thick-cut pork chops sear in the pot before simmering in the soup, developing a caramelized crust while staying juicy inside. The rice absorbs the aromatic broth, resulting in perfectly tender grains with every bite.
This method cuts prep time by half, delivering a hearty, satisfying meal that’s ready in under 45 minutes with minimal cleanup.
Ingredients for campbell's pork chop and rice
Golden Mushroom Soup, thick-cut pork chops, and fluffy rice—this one-pot wonder delivers restaurant-quality results with minimal effort.
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-Cut Bone-In Pork Chops 🥩 | 4 whole | 1-inch thickness, trimmed of excess fat |
| Campbell's Golden Mushroom Soup 🍄 | 2 cans | Condensed, unsalted added flavor |
| Long-Grain White Rice 🌾 | 1 cup | Uncooked, converted measurement |
| Unsalted Butter 🧈 | 2 tbsp | Cold, cubed for searing |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Coarse grain for seasoning |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Cracked peppercorns preferred |
| Garlic Cloves 🧄 | 3 cloves | Smashed for aromatic infusion |
| Dry White Wine 🍷 | ¼ cup | Sauvignon Blanc recommended |
| Chicken or Vegetable Broth 💧 | 1 cup | Low-sodium preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For pot coating |
The thick-cut bone-in pork chops are non-negotiable here—they develop that coveted caramelized crust while staying juicy inside. Whole Foods or your local butcher usually carry them pre-trimmed, but if not, pat them dry and trim any excess fat yourself. The Campbell's Golden Mushroom Soup is the flavor anchor—grab the condensed version for better texture control. For the rice, jasmine or basmati works best, but long-grain white is perfectly fine. Diamond Crystal kosher salt is ideal here because its coarse texture clings better to the pork chops during searing.
No white wine? Substitute with extra broth—just add 2 tbsp of lemon juice to mimic the acidity. Fresh parsley wilting? Dried parsley at one-third the amount works in a pinch, though fresh is ideal for garnish. The olive oil is crucial for creating that golden crust—don't skip it. If you're using chicken broth, low-sodium is key to avoid over-salting the dish. For extra depth, toast the garlic cloves in the pot for 30 seconds before adding liquid—it releases incredible aroma without burning.
This dish reheats beautifully—best served the next day when flavors meld completely. Store leftovers in an airtight container for up to 4 days in the fridge. For longer storage, portion into freezer-safe containers and freeze for up to 3 months. The rice will firm up slightly when reheated, so add a splash of broth or water before microwaving. Garnish with fresh parsley right before serving—it brightens the dish and adds a pop of color.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this when I’m too tired to wash extra dishes. The pork chops sizzle in butter, the soup simmers into a rich sauce, and the rice steams right alongside—no separate pots, no fuss. Just flip the chops once, stir the rice, and let the Golden Mushroom soup work its savory magic while you fold laundry.
- Creamy Crispy Balance: That crispy butter crust on the bone-in chops? Chef’s kiss. But here’s the real win: the soup’s creamy mushroom base soaks into the rice, turning it into a flavor bomb without a single extra ingredient. Honestly, I’ve tried fancier pork chop recipes, but this one delivers that perfect contrast every time—crunchy outside, juicy inside, with a sauce that makes you want to lick the plate.
- Weeknight to Dinner Party: Between us, this is my go-to for when my in-laws show up unannounced and when I’m microwaving leftovers for lunch. The rich, umami depth of the soup makes it feel special enough for company, but the simplicity keeps it stress-free. Double the recipe, and you’ve got tomorrow’s lunch sorted—just reheat and serve.
- Budget-Friendly Luxury: Thick-cut pork chops feel fancy, but they’re actually affordable, especially when you stretch them with rice and a can of soup. I’ll be real: the first time I made this, I thought, “Wait, this is actually gourmet?” for half the price of a restaurant meal. Plus, the leftovers? Even better the next day, because the flavors meld into something deeper. My wallet and my family thank me every time.
Step-by-step instructions for one-pot pork chops and rice
This method delivers perfectly seared pork chops with tender rice in a single pot—no transfers, no mess.
Sear the Pork Chops for Maximum Flavor
Heat a large, heavy pot (like Dutch oven) over medium-high heat until hot. Add the 1 tablespoon extra-virgin olive oil and swirl to coat. Place the 4 whole thick-cut bone-in pork chops in the pot, bone-side down first. Press gently to ensure full contact with the surface.
Sear undisturbed for 3-4 minutes until the fat renders and the skin develops a deep golden-brown crust. Flip the chops and sear the other side for another 3-4 minutes. Remove the chops and set aside on a plate, leaving the rendered fat in the pot. This step builds the foundation for rich flavor—don't skip it.
Build the Aromatic Base
Reduce heat to medium and add the 2 tablespoons unsalted butter to the pot, letting it foam and bubble for 1 minute. Add the 3 smashed garlic cloves and cook for 30 seconds until fragrant. Pour in the ¼ cup dry white wine and scrape up any browned bits from the bottom with a wooden spoon.
Let the wine simmer for 2-3 minutes until reduced by half. This deglazing step captures all the meaty flavor released during searing. The aroma should be rich and inviting—this is where the magic happens. If the wine reduces too quickly, you can add a splash of chicken or vegetable broth to help it along.
Layer and Simmer the One-Pot Meal
Return the pork chops to the pot, bone-side up. Add the 1 cup long-grain white rice, spreading it evenly around the chops. Pour in the 2 cans Campbell's Golden Mushroom Soup and the remaining 1 cup chicken or vegetable broth. Sprinkle with 1.5 teaspoons Diamond Crystal kosher salt and 0.5 teaspoon freshly ground black pepper.
Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot and simmer for 25-30 minutes until the rice is tender and the pork chops reach an internal temperature of 145°F. The liquid should be mostly absorbed by the end, with just enough to keep everything moist. If it dries out too quickly, add a splash of broth to maintain the proper consistency.
Rest and Garnish for Presentation
Remove the pot from heat and let the entire dish rest, covered, for 5 minutes. This resting period allows the juices to redistribute throughout the pork chops and rice, ensuring maximum tenderness. The residual heat will continue cooking the pork slightly, bringing it to the perfect doneness.
Garnish with ¼ cup chopped fresh parsley just before serving. The parsley adds a bright, fresh contrast to the rich, savory flavors of the dish. Serve immediately, allowing each person to enjoy their portion of perfectly cooked pork chop and tender rice in one convenient serving.
Pro Tips For Making Campbell'S Pork Chop And Rice
- SEAR THE CHOPS FIRST: That Golden Mushroom Soup is creamy and rich, but it won’t save undercooked pork. Hit your bone-in chops with a 3-4 minute sear in a hot cast-iron skillet—no butter yet—until they’re deep golden on both sides. The crust locks in flavor and keeps them from drying out when they finish in the oven or sauce.
- SALT THE CHOPS LIKE THE OCEAN: Diamond Crystal kosher salt is flaky, so don’t eyeball it. Use about 1 teaspoon per chop before searing, and press it in firmly—especially on the bone side. I learned this the hard way: salt after cooking, and your pork tastes bland no matter how much you dump in the soup later.
- SKIP THE CROWDED PAN: If you’re cooking multiple chops, resist the urge to stack them. Cook in batches—two at a time max—so they sizzle properly. I once tried to rush and ended up with steamed pork. The butter pools at the bottom, and you lose that caramelized crust that makes this dish sing.
- DEGLAZE WITH THE SOUP: After searing, don’t wipe out the browned bits—just pour in half the Golden Mushroom Soup right away. Let it bubble for 2-3 minutes to lift all that flavor off the pan. Then add the rest of the soup and rice. It’s lazy but brilliant: you’re basically making a richer sauce without extra effort.
Dietary considerations for this recipe
Gluten-Free Adaptations
The original recipe is naturally gluten-free, but there are a few key adjustments to ensure safety and flavor. First, verify that your Campbell's Golden Mushroom Soup is certified gluten-free—most varieties are, but always double-check the label.
For the white wine, opt for a dry, gluten-free variety like Sauvignon Blanc or Pinot Grigio to avoid cross-contamination risks. If using store-bought broth, choose a gluten-free chicken or vegetable broth—brands like Pacific Foods or Imagine are reliable choices. 🌾
Low-Carb/Keto Options
To transform this into a keto-friendly dish, replace the 1 cup long-grain white rice with ½ cup cauliflower rice (fresh or frozen), which adds bulk without carbs. Boost the fat content by increasing the unsalted butter to 3 tablespoons and adding 1 tablespoon olive oil to the searing step.
For extra flavor, stir in 1 tablespoon nutritional yeast when simmering to mimic the umami depth of the original recipe. The pork chops remain the star, providing high-quality protein while keeping carbs minimal.
Dairy-Free Substitutions
For a dairy-free version, omit the 2 tablespoons unsalted butter and replace it with 2 tablespoons olive oil during the searing step. Use a dairy-free broth (like Imagine or Pacific Foods) to maintain the liquid base.
The Campbell's Golden Mushroom Soup is typically dairy-free, but confirm this on the packaging. Garnish with extra fresh parsley to brighten the dish and compensate for the lack of butter’s richness. This swap keeps the dish creamy and flavorful without dairy.
Protein Adjustments
If you're watching protein intake, this recipe already delivers with thick-cut bone-in pork chops, but you can easily modify it. For a leaner option, trim excess fat from the chops before cooking and use skinless chicken thighs instead of pork.
Alternatively, add ½ cup cooked lentils to the pot during the simmering phase for an extra 12 grams of plant-based protein per serving. The Campbell's soup and broth will still infuse the dish with rich, savory flavor while keeping it balanced.
Vegetarian Swap
To make this vegetarian, replace the pork chops with 4 large portobello mushrooms (stems removed) or 4 extra-firm tofu steaks (pressed and marinated in 1 tbsp soy sauce + 1 tsp smoked paprika).
Sear the mushrooms or tofu in the same way, then proceed with the rice and soup as directed. For added heartiness, stir in ½ cup chickpeas during the final 5 minutes of simmering. The umami from the Campbell's soup will complement the vegetarian proteins beautifully. 🌱
Nutrition facts
Frequently asked questions
Can I use Campbell's Cream of Mushroom Soup instead of Golden Mushroom?
Yes, but the texture will be slightly creamier. Use the same amount (2 cans), but reduce the butter to 1 tablespoon since the soup already contains dairy. The dish will still be delicious, though the golden crust on the pork chops may be less pronounced.
How do I adjust this for thinner pork chops?
Thinner chops (under ½-inch) cook faster and dry out more easily. Sear them for only 2 minutes per side and reduce simmering time to 15-20 minutes. Check internal temperature at 140°F—they'll carry over to 145°F while resting.
What's the best way to reheat leftovers?
Reheat in the same pot over low heat with 2 tablespoons broth to restore moisture. Cover and warm for 5-7 minutes, stirring occasionally. For microwave reheating, cover with a damp paper towel and heat in 1-minute intervals until steaming hot.
Can I make this in an Instant Pot?
Sear the chops in a skillet first, then transfer to the Instant Pot with all ingredients. Cook on high pressure for 10 minutes, then quick-release. Let sit for 5 minutes before serving. The rice may need 1-2 tablespoons extra broth to finish cooking.
Why did my rice turn mushy?
Overcooking or too much liquid are the usual culprits. Next time, reduce simmering to 20 minutes and check rice doneness early. If using a heavy pot, the residual heat may continue cooking after removing from heat—always test with a fork.