Soups & Stews
Campbell’s Soup Pork Chops and Rice transforms a classic comfort meal into a one-pot wonder—rich, creamy, and ready in just 25 minutes. The secret lies in searing pork chops first for deep flavor, then simmering everything together until the rice absorbs the soup’s velvety goodness. This method cuts cleanup in half while delivering restaurant-quality results at home.
What makes this dish special is the balance of tender pork, fluffy rice, and Campbell’s signature creamy broth—no heavy cream required. The pork chops stay juicy thanks to a quick sear, while the rice cooks directly in the soup for maximum flavor infusion.
Serve with a sprinkle of parsley or a dollop of sour cream for extra brightness, and you’ve got a meal that’s hearty, satisfying, and impossible to resist.
Ingredients for campbell's soup pork chops and rice
This one-pot pork chop recipe delivers restaurant-quality comfort using Campbell's soup as its creamy base.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | 1-inch thickness, center-cut preferred |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, jasmine or basmati ideal |
| Campbell's Cream of Mushroom Soup 🍄 | 2 cans | (10.5 oz each) Condensed, not ready-to-serve |
| Unsalted Butter 🧈 | 2 tbsp | Cold, for searing pork chops |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Divided for seasoning |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Cracked peppercorns preferred |
| Garlic Cloves 🧄 | 3 cloves | Minced, for flavor base |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Sour Cream 🧀 | ¼ cup | Full-fat, for serving |
| Water 💧 | 2 cups | For rice cooking liquid |
| Olive Oil 🫒 | 1 tbsp | For deglazing pan |
The pork chops make or break this dish—bone-in, center-cut stays juicier than boneless. Stock your pantry with Campbell's Cream of Mushroom Soup (the condensed version) for authentic flavor without heavy cream. For the rice, jasmine or basmati grains hold up best in the creamy broth. If you're using pre-minced garlic, toast it first in olive oil to deepen its flavor. The butter should be cold when searing—this ensures a proper crust without burning. Diamond Crystal kosher salt is preferred for its fine grain and consistent seasoning.
No Campbell's soup? Homemade mushroom cream sauce works—sauté mushrooms, garlic, and onion, then blend with chicken broth and a splash of cream. Substitute long-grain brown rice for white if you prefer nuttier flavor, but it'll need 5 minutes longer cooking time. Fresh parsley is ideal, but dried parsley at one-third the amount suffices in a pinch. For extra richness, stir in 1 tbsp of cream cheese with the soup at the end. The sour cream on top adds brightness—full-fat gives the best texture, but low-fat works if that's all you have.
This dish reheats beautifully—simmer gently for 3-4 minutes to restore creaminess. Store leftovers in an airtight container for 3 days in the fridge, or freeze for up to 2 months (portion into single servings for easy reheating). The rice absorbs the soup's flavors overnight, so the next day's meal often tastes even better. For meal prep, double the recipe—pork chops cook just as well the second time when reheated gently.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this trick—just brown the pork chops in the same skillet you’ll cook the rice. Less cleanup, more flavor as the butter and juices caramelize right into the pan.
- Creamy Crispy Contrast: That Campbell’s soup turns the rice into a velvety, mushroomy blanket while the bone-in chops stay juicy with a golden crust. Honestly, the texture combo is what keeps me coming back.
- Budget Family Feast: A single pork chop feeds two (or three if you’re like my kids), and the rice stretches for leftovers. For under $10, you’ve got a meal that feels restaurant-worthy.
- Leftovers That Beg for More: The flavors actually improve the next day—drier chops soak up the creamy rice like a sponge. I meal prep this all the time because it’s the only dish my picky husband requests reheated.
Step-by-step instructions for creamy Campbell's soup pork chops and rice
This one-pot method delivers tender pork chops and fluffy rice bathed in rich mushroom cream sauce.
Sear the Pork Chops for Maximum Flavor
Pat the 4 whole bone-in pork chops dry with paper towels to remove any moisture. Season both sides generously with 0.75 tsp of the 1.5 tsp diamond crystal kosher salt and all 0.5 tsp freshly ground black pepper. Heat 1 tbsp olive oil in a large, deep skillet over medium-high heat until shimmering.
Add the pork chops and cook for 3-4 minutes per side until they develop deep golden-brown crusts. The bone-in cuts will release some juices, but don't drain them—those flavorful liquids will form the base of your sauce. Remove the pork chops and set aside on a plate, leaving the rendered juices in the pan.
Sauté Aromatics and Prepare the Rice Base
In the same skillet (no need to clean it), add the 2 tbsp unsalted butter and let it melt completely. Add the diced yellow onion and cook for 3-4 minutes until softened but not browned. Stir in the 3 minced garlic cloves and cook for 30 seconds until fragrant—this prevents the garlic from burning while building flavor.
Add the 1 cup long-grain white rice and stir to coat in the butter and aromatics. Pour in the 2 cups water and bring to a gentle simmer. Sprinkle the remaining 0.75 tsp diamond crystal kosher salt over the rice and stir once to distribute evenly. The rice will absorb the liquid as it cooks.
Build the Creamy Sauce
Return the pork chops to the skillet, bone-side down, and carefully pour in the 2 cans Campbell's cream of mushroom soup. Stir gently to combine, ensuring the rice is partially submerged in the sauce. The mixture should simmer gently—if it's too vigorous, reduce the heat slightly to maintain a gentle bubble.
Cover the skillet with a tight-fitting lid and cook for 15-18 minutes on low heat, allowing the rice to absorb the liquid and the pork chops to become tender. You'll know it's done when the rice is tender with a slight bite (al dente) and the pork chops reach 145°F internally. Avoid stirring during cooking to prevent breaking up the rice.
Finish with Fresh Herbs and Sour Cream
Once the rice is tender, remove the skillet from heat and let it rest for 2 minutes. Stir in the 0.25 cup chopped fresh parsley and 0.25 cup sour cream, folding gently to distribute evenly. The sour cream will add a velvety texture and cool contrast to the warm pork chops. Taste and adjust seasoning if needed—this one-pot method concentrates flavors beautifully.
Let the dish sit for an additional 2 minutes before serving to allow the flavors to meld. The result should be perfectly tender pork chops, fluffy rice, and a creamy mushroom sauce that coats every bite. Serve immediately with crusty bread to soak up the rich sauce.
Pro Tips For Making Campbell'S Soup Pork Chops And Rice
- SEAR THE CHOPS FIRST: That Campbell’s soup is rich, but nothing beats a proper crust on your pork chops. Hit them with 2 tablespoons of butter in a hot skillet—no need to crowd—and let them sit undisturbed for 2-3 minutes per side until golden. I used to skip this and wondered why the dish felt flat; the Maillard reaction here is your flavor anchor.
- SALT THE RICE WATER: Diamond Crystal kosher salt is less dense, so use 1½ teaspoons per 2 cups of water, not the 1 teaspoon the instructions say. The rice absorbs flavor better when salted this way—trust me, you’ll taste the difference in every bite. (Yes, even if you’re impatient like me.)
- DON’T BOIL THE SOUP DRY: After simmering the pork chops in the Campbell’s soup, resist the urge to let it reduce too much—you want enough liquid to coat the rice properly. If it gets too thick, splash in ¼ cup water or broth. I learned this the hard way when my rice turned out like glue.
- UPGRADE WITH A SPLASH OF CREAM: The Campbell’s soup is convenient, but a tablespoon of heavy cream or half-and-half at the end adds a silky finish. Stir it in just before serving—it cuts through the richness and makes the whole dish feel more restaurant-worthy. (Your future self will thank you.)
Pro cooking tips for campbell's soup pork chops and rice
Sear Like a Pro
That golden crust on your pork chops isn't just for looks—it's where all the flavor lives! Use bone-in, center-cut chops (about 1-inch thick) and sear them in 1 tbsp olive oil over medium-high heat for 3-4 minutes per side.
I swear by a cast-iron skillet—it holds heat like a dream and creates that perfect crust. Let the chops rest for 2 minutes after searing before adding them back to the pot. This keeps them juicy when they hit the creamy soup later. 🔥
Butter Matters
Don't skimp on the 2 tbsp unsalted butter when sautéing your onions and garlic. Cold butter creates a flavorful foam that coats the rice beautifully, while melted butter adds richness to the sauce.
I like to add the butter after removing the pork chops—this prevents it from burning while the chops sear. For extra depth, try European-style butter like Plugrá—it has a higher fat content that makes the sauce even silkier.
Rice Timing Tricks
The rice cooks directly in the soup, so timing is everything. Start with 1 cup long-grain white rice and 2 cups water—this ratio works perfectly with the soup's moisture. After adding the soup, cover the skillet and cook on low heat for 15-18 minutes.
The key? Don't peek or stir—this breaks up the rice grains and makes them mushy. If you're worried about burning, use a light-colored lid so you can see the water level without opening the pan.
Soup Consistency
Campbell's condensed soup is your secret weapon for creamy texture without heavy cream. When adding the 2 cans Campbell's Cream of Mushroom Soup, stir gently to avoid breaking up the rice.
If the sauce seems too thick after cooking, add 2-3 tablespoons of water and let it simmer for 2 more minutes. For a velvety finish, stir in ¼ cup sour cream off the heat—this adds tangy brightness without curdling. I also like a pinch of nutmeg here for warmth.
Resting Rules
This is where home cooks mess up most! After cooking, let the entire dish rest for 5 minutes before serving. This allows the pork chops to retain their juices and the rice to absorb any remaining liquid.
I cover the skillet with a clean kitchen towel during resting—it helps trap steam and keeps everything warm. Pro tip: Use a meat thermometer to check pork chop temps—145°F internal temperature is perfect for juicy results. 💡
Garnish Game-Changers
Fresh ¼ cup chopped parsley isn't just for looks—it adds bright, herbal notes that cut through the richness. For extra flair, try toasted breadcrumbs (toast 2 tbsp panko in a dry pan until golden) or grated Parmesan cheese.
I also love a drizzle of hot honey (mix 1 tbsp honey with a pinch of cayenne pepper) for a sweet-spicy contrast. Serve with crusty sourdough bread on the side—it soaks up the creamy sauce like a dream.
Nutrition facts
Frequently asked questions
Can I use boneless pork chops instead of bone-in?
Yes, but expect slightly faster cooking time. Boneless chops typically cook in 2-3 minutes per side at medium-high heat—reduce the searing time by about 1 minute per side compared to bone-in. The meat will be more tender but less flavorful since there's no bone to contribute to the sauce. For extra richness, add 1 tbsp chicken broth when deglazing the pan.
What if I don't have Campbell's Cream of Mushroom Soup?
No problem! Make a quick substitute by sautéing 1 cup sliced mushrooms, 2 tbsp flour, and 1 cup milk until thickened. For extra depth, add 1 tsp Worcestershire sauce and ½ tsp onion powder. This homemade version adds a fresh mushroom flavor that works beautifully with pork chops and rice.
Can I make this recipe in a slow cooker?
Sear the pork chops first in a skillet, then transfer everything to a 4-quart slow cooker. Add 1 cup water instead of 2 cups, and cook on LOW for 3-4 hours or HIGH for 2 hours. The rice will absorb the extra liquid, and the pork chops will stay tender. Stir in sour cream and parsley at the end to finish.
Why did my rice turn out mushy?
Mushy rice usually happens from overcooking or stirring too much. The rice should cook uncovered for 10 minutes before adding the soup, then covered for 15-18 minutes. Avoid peeking or stirring—just let it simmer gently. For next time, try brown rice (it needs 5 minutes longer¼ cup if your stove runs hot.
How do I reheat leftovers without drying out the pork chops?
Reheat gently in a skillet with 1 tbsp butter over low heat for 3-4 minutes, adding 1-2 tbsp water to restore creaminess. Microwave reheating works too—cover with a damp paper towel and heat in 30-second bursts until warmed through. The rice absorbs flavors better when reheated, so leftovers often taste even richer!