Soups & Stews
When you crave a one-pot pork chops and rice recipe with Campbell’s mushroom soup, this method delivers restaurant-quality comfort in under an hour. The secret lies in searing pork chops first—creating a golden crust that locks in juices—before simmering everything together in a creamy mushroom sauce.
I perfected this during a particularly busy week when I needed a meal that felt indulgent but required minimal cleanup.
This recipe transforms simple ingredients into a hearty dish where tender pork chops rest on fluffy rice, bathed in a velvety mushroom sauce that’s rich yet balanced.
The Campbell’s soup serves as the flavor foundation, but it’s the crispy edges on the pork and the aromatic herbs that elevate it from ordinary to exceptional. With just one pot to manage, you’ll spend more time enjoying dinner than scrubbing dishes.
The result is a meal that’s creamy without being heavy, with pork chops that stay juicy and rice that absorbs the savory sauce perfectly. Every bite delivers that satisfying combination of textures—tender meat, fluffy grains, and a smooth, mushroom-infused sauce.
Whether you’re feeding a family or treating yourself, this dish delivers comfort in every forkful.
For extra depth, sauté onions and garlic before adding the soup, or stir in fresh parsley at the end for brightness. The possibilities are endless, but the core technique remains foolproof. Let’s get cooking—your taste buds will thank you.
Ingredients for pork chops and rice with campbell's mushroom soup
Campbell’s soup shortcuts the prep, but fresh herbs and seared pork chops make this feel gourmet.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | 1-inch thick, center-cut preferred |
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, jasmine or basmati |
| Campbell’s Cream of Mushroom Soup 🍄 | 10 ½ oz | Condensed, 10.5 oz can |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Unsalted Butter 🧈 | 3 tbsp | Full-fat for best flavor |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Milk 🥛 | ½ cup | Whole milk for creaminess |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ½ tsp | Or 1 tbsp fresh thyme |
| All-Purpose Flour 🌾 | 1 tbsp | For dredging pork chops |
The Campbell’s Cream of Mushroom Soup is the flavor backbone here—grab the 10.5 oz can (not the low-fat version), because full-fat richness matters. For the pork chops, bone-in and 1-inch thick gives you the best crispy edges. I always pick up my pork chops from the butcher counter if possible—they’re fresher than the packaged ones. If you’re using frozen, thaw them overnight in the fridge. The rice? Jasmine or basmati absorbs the sauce better than white basmati, but use what you’ve got. Just don’t skip rinsing it first.
No Campbell’s? Homemade mushroom cream sauce works—sauté mushrooms, garlic, and shallots, then blend with cream and a splash of broth. Short on thyme? Dried oregano at half the amount gets you close. The milk can be swapped for half-and-half or heavy cream if you’ve got it. For extra depth, add a pinch of Worcestershire sauce with the broth. The flour is just for dredging the pork chops—cornstarch works too if you’re gluten-free. Just make sure to shake off any excess before searing.
This reheats beautifully—just add a splash of broth or milk to loosen the sauce. Keeps for 4 days in the fridge, freezes for 3 months. I always double the recipe and freeze half—weeknight dinners solved. The pork chops crisp up again when reheated, so don’t skip that final sear. For serving, I like to sprinkle extra parsley on top and add a side of steamed green beans. Simple, but feels fancy.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this for lazy nights—just brown the pork chops, dump in the rice and soup, and let it simmer. No flipping pans, no stress, just hands-off cooking while you stir in the onions and garlic at the end.
- Creamy Crispy Contrast: That bone-in pork chop gives you juicy perfection—tender inside, slightly crispy edges—while the mushroom soup turns the rice into a velvety, umami-rich base. Honestly, the combo is dangerously addictive.
- Weeknight Workhorse: Between us, this feeds my family of four for under $15 and doubles as a meal-prep winner. Reheat leftovers the next day, and the flavors only get better—no sad, dry rice here.
- Pantry Staple Power: No fancy ingredients, just what you’ve got: soup, rice, pork chops, and basic aromatics. I’ll be real, my grocery budget thanks me, and the leftovers keep us full until payday. (Yes, even on a Tuesday night.)
Step-by-step instructions for pork chops, rice, and Campbell’s creamy mushroom dinner
This one-pot method delivers tender pork chops and fluffy rice in one creamy, flavorful package.
Season and Sear the Pork Chops
Pat the 4 whole bone-in pork chops dry with paper towels—this ensures a crispy crust. Place them in a shallow dish and season both sides generously with the 1.5 teaspoons salt and 1 teaspoon black pepper. Let them sit for 10 minutes while you prepare the rest.
Heat a large oven-safe skillet over medium-high heat. Add 2 tablespoons of the 3 tablespoons unsalted butter and let it melt completely. Working in batches if needed, add the pork chops and cook for 3-4 minutes per side until golden brown. The edges should release easily when you test with a spatula. Remove the pork chops and set aside on a plate.
Build the One-Pot Base
In the same skillet, reduce heat to medium and add the remaining 1 tablespoon unsalted butter. Toss in the 1 whole diced yellow onion and cook for 3-4 minutes until softened. Add the 4 minced garlic cloves and cook for another 30 seconds until fragrant—don't let it brown or it'll turn bitter.
Stir in the 1.5 cups long-grain white rice, coating it evenly with the butter and onions. Pour in the 1 cup chicken broth and bring to a gentle simmer. Sprinkle the 0.5 teaspoon dried thyme over the mixture and stir once to distribute. Return the pork chops to the skillet, nestling them into the rice.
Create the Creamy Sauce
Pour the 10.5 ounces Campbell's cream of mushroom soup over everything, stirring gently to combine. Add the 0.5 cup milk and stir again until the sauce is smooth. The mixture should look creamy but not watery—if it's too thick, add 2-3 tablespoons of water.
Bring the entire mixture to a gentle boil, then immediately reduce heat to low. Cover the skillet with a tight-fitting lid and let it simmer for 20 minutes. You'll hear the rice begin to absorb the liquid—this is when you know it's working. After 20 minutes, check the rice; it should be tender but still have a slight bite.
Finish with Crisp-Top Perfection
Remove the lid and increase heat to medium-high. Let the mixture cook uncovered for 5-7 minutes until the top develops a golden-brown crust and the liquid has mostly evaporated. This crispy layer is what makes this dish special—it adds texture and flavor.
Once the top is beautifully browned, remove from heat and let it rest for 5 minutes. This resting period allows the juices to redistribute in the pork chops, keeping them tender. Sprinkle the 0.25 cup chopped fresh parsley over the top just before serving.
Pro Tips For Making Pork Chops And Rice With Campbell'S Mushroom Soup
- SEAR THE CHOPS FIRST: Hit the pan with high heat and let those bone-in chops develop a crust before adding anything else—even if it takes a minute longer. I used to rush this, and the soup just couldn’t compete with bland, steamed pork. A solid 3-4 minutes per side on medium-high makes all the difference when the soup later clings to that crust.
- SWEAT ONIONS LOW: Don’t rush the onions—cook them on low heat for 5-6 minutes until they’re soft and translucent, not browned. I learned this the hard way after burning them twice; the soup needs their sweetness, not char. A pinch of salt here helps draw out moisture, so they caramelize just enough.
- SKIP THE CROWDED PAN: Resist the urge to stack pork chops—cook them in batches if needed. I was skeptical until I tried it: overcrowding steams the meat instead of searing it, and the soup ends up tasting like it’s fighting for flavor. Two chops max per pan, and they’ll thank you with juicy, golden edges.
- STIR THE SOUP RIGHT: After adding the Campbell’s soup to the pan, give it a quick stir with a wooden spoon—especially around the edges where fond (browned bits) clings. I skip this when I’m lazy, but the dish is noticeably richer when those bits dissolve into the sauce. Just 10 seconds of stirring makes a real difference.
Storing and reheating this dish
Refrigerator Storage
This creamy pork chop and rice dish keeps beautifully in the fridge for up to 4 days when stored properly. Let it cool completely before transferring to an airtight container—I use glass Pyrex with snap-on lids to maintain freshness.
The flavors actually deepen overnight as the ingredients meld together. When reheating, add 1-2 tablespoons of milk or broth to restore creaminess if needed. 💪
Freezer-Friendly Tips
Freeze leftovers in single-serving portions for easy reheating later. I recommend using quart-sized freezer bags or airtight glass containers—leave 1 inch of headspace for expansion. This dish maintains its texture well when frozen for up to 3 months.
Thaw overnight in the fridge before reheating for best results. The pork chops may lose some crispiness but regain it when reheated properly. ❄️
Stovetop Reheating
My preferred method is stovetop reheating to restore that crispy texture. Add the dish to a skillet over medium-low heat and cover with a lid. Heat for 8-10 minutes, stirring occasionally, then increase heat to medium-high for the final 2 minutes to crisp the top.
The residual fat in the pork chops helps create that golden crust again. Taste and adjust seasoning—you might need a pinch more salt after reheating. 🔥
Microwave Shortcut
For quick reheating, use the microwave on 50% power to avoid drying out the rice. Cover with a damp paper towel and heat in 1-minute intervals until reaching 165°F internal temperature. Stir between intervals to distribute heat evenly.
Add 1 tablespoon of milk or broth if the dish looks too dry. This method takes about 3-4 minutes total but won't restore the crispy top. 💫
Crispy Top Revival
To restore that signature crispy top after reheating, transfer the dish to a skillet over medium-high heat for 3-4 minutes uncovered. The residual moisture will evaporate, creating a golden crust. This technique works especially well for leftovers that have lost their texture.
I often do this when serving the dish for lunch the next day—it feels like you're eating fresh-cooked food. ✨
Make-Ahead Sauce
For meal prep, you can make the creamy mushroom sauce ahead of time and store it separately. Combine the Campbell's soup, milk, and broth in a container and refrigerate for up to 3 days.
When ready to cook, simply sear the pork chops and rice separately, then combine everything with the pre-made sauce. This saves time while keeping the components fresh and flavorful. 💡
Nutrition facts
Frequently asked questions
Can I use boneless pork chops instead of bone-in?
Yes, but bone-in chops stay juicier longer. If using boneless, pat them dry and sear for 2-3 minutes per side—they cook faster. For even cooking, place them on top of the rice instead of nestling them in. The recipe will still work, but you may need to reduce the simmering time by 2-3 minutes since boneless chops cook through quicker.
What if my rice gets mushy?
This happens when the rice absorbs too much liquid. If you notice it's getting too soft, uncover the skillet and cook on medium-high heat for 1-2 extra minutes to evaporate excess moisture. For future attempts, reduce the broth by 2 tablespoons or increase the simmering time slightly. The crispy top helps balance any overly soft rice.
Can I substitute Campbell's soup with homemade mushroom sauce?
Sauté 8 oz mushrooms, 2 minced garlic cloves, and 1 diced onion in butter until golden. Add 1 cup heavy cream and 1 tbsp flour, then simmer for 5 minutes. Use this in place of the Campbell's soup—it'll be richer but equally delicious. For extra depth, add a splash of white wine or a pinch of nutmeg.
How do I make this dish gluten-free?
Replace the all-purpose flour with 1 tbsp cornstarch for dredging the pork chops. Also, check the Campbell's soup label—some varieties contain gluten. For a fully gluten-free version, use a gluten-free cream of mushroom soup or make your own sauce (as described above). The rest of the recipe remains unchanged.
Can I use brown rice instead of white?
Brown rice works, but it requires 45-50 minutes of simmering time and may need extra liquid. Start with 1.5 cups brown rice + 2 cups broth instead of 1 cup. The texture will be heartier, but the creamy sauce may separate slightly. For best results, cook the rice separately and combine it with the pork chops and sauce at the end.