This one-pan dish brings comfort food to a new level with tender pork chops and creamy mushroom rice. The secret lies in searing the chops first to lock in juices before simmering them with the rice.
What emerges is a hearty meal where every grain of rice absorbs the rich, savory flavors. The mushrooms add depth while the pork stays perfectly moist, making this a complete dinner with minimal cleanup.
Ingredients for Pork Chop Rice Cream of Mushroom
Simple ingredients create this rich, comforting one-pan dish with pork and mushrooms.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | 1-inch thick, patted dry |
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, rinsed thoroughly |
| Cremini Mushrooms 🍄 | 8 oz | Sliced into quarters |
| Cream of Mushroom Soup 🥫 | 1 can | 10.5 oz can, undiluted |
| Chicken Broth 🍲 | 2 ½ cups | Low-sodium preferred |
| Unsalted Butter 🧈 | 2 tbsp | Divided for searing and rice |
| Olive Oil 🫒 | 1 tbsp | For initial searing |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth |
| Dried Thyme 🌿 | 1 tsp | Crushed between fingers |
| Kosher Salt 🧂 | 1 tsp | Divided for seasoning |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Worcestershire Sauce 💧 | 1 tbsp | Adds umami depth |
| Whole Milk 🥛 | ½ cup | For creamy texture |
| Fresh Parsley 🌿 | 2 tbsp | Chopped, for garnish |
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The pork chops are key here. Bone-in, 1-inch thick ensures they stay juicy during searing and simmering. Most supermarkets carry them pre-cut, but ask the butcher for center-cut if you want uniform thickness. The rice should be long-grain white (jasmine works too) for the right texture. Rinse it well to remove excess starch—this prevents mushiness in the final dish.
No cremini mushrooms? White button or baby bella work fine—just slice them evenly. Short on cream of mushroom? Homemade bechamel plus sauteed mushrooms is a great swap (but takes more time). The Worcestershire adds depth, but soy sauce in a pinch works. For extra richness, use half-and-half instead of milk—just don’t let it boil.
Leftovers keep well. Store in an airtight container for up to 4 days in the fridge, or freeze for 3 months. Reheat gently on the stove with a splash of broth to restore creaminess. The pork reheats best when covered to prevent drying out.
Why You’ll Love This Recipe
- One Pan Meal: I love how everything cooks together—pork chops, rice, and mushrooms in one pan, no extra dishes to wash.
- Rich, Creamy Bite: The cream of mushroom soup and creminis create this deep, savory flavor that soaks right into the rice. Honestly, it’s the kind of comfort food I crave.
- Feeds My Crew: This dish stretches easily for family dinners or meal prep—bone-in pork chops feel hearty, and the rice fills everyone up.
- Leftovers Taste Better: Here’s what sold me—the flavors meld overnight, so tomorrow’s lunch is even more delicious than dinner.
Step-by-Step Instructions for Pork Chop Rice Cream of Mushroom
This one-pan method delivers tender pork and creamy rice with minimal cleanup.
Step 1: Sear the Bone-In Pork Chops
Heat the 1 tbsp olive oil and 1 tbsp unsalted butter in a large, deep skillet over medium-high heat. While it heats, pat the 4 whole bone-in pork chops completely dry and season both sides with ½ tsp kosher salt and ½ tsp black pepper.
When the butter stops foaming, add the pork chops. Sear for 4-5 minutes per side until deep golden brown and they release easily from the pan. Transfer to a plate and tent with foil to keep warm. The fond left in the pan will add depth to the rice.
Step 2: Sauté Aromatics and Mushrooms
In the same skillet, add the remaining 1 tbsp unsalted butter. When melted, add the finely diced yellow onion and cook for 3 minutes until translucent. Stir in the 3 minced garlic cloves and 8 oz quartered cremini mushrooms.
Cook for 5-6 minutes until the mushrooms release their moisture and begin to lightly brown. This builds a rich, savory base for the rice. Sprinkle in the 1 tsp dried thyme and ½ tsp kosher salt while stirring.
Step 3: Toast Rice and Build Creamy Base
Add the 1.5 cups long-grain white rice to the skillet and stir for 1-2 minutes to toast lightly. Pour in the 1 can cream of mushroom soup, 1 tbsp Worcestershire sauce, 2.5 cups chicken broth, and ½ cup whole milk.
Stir well to combine, scraping up any browned bits from the bottom. The mixture should look creamy and slightly thick. This liquid ratio ensures the rice cooks perfectly without becoming mushy.
Step 4: Simmer and Finish
Return the pork chops to the skillet, nestling them into the rice mixture. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes.
Resist the urge to stir while cooking—this allows the rice to form a light crust on the bottom. The dish is done when the rice is tender and the pork chops reach an internal temperature of 145°F. Remove from heat and let rest covered for 5 minutes.
Garnish with the 2 tbsp chopped fresh parsley before serving. The parsley adds a bright contrast to the rich, creamy dish.
Pro Tips For Making Pork Chop Rice Cream Of Mushroom
- Sear the Chops First: Brown the bone-in pork chops in a hot pan with a little oil before adding liquids—this builds a flavor base that cream of mushroom soup alone can’t match.
- Use Warm Broth: Stir in chicken broth that’s already warm, not cold, to keep the rice cooking evenly and prevent the cream of mushroom soup from seizing up.
- Skip Rinsing Rice: I learned this the hard way—rinsing long-grain white rice washes away starch that actually helps thicken the creamy sauce in this dish.
- Slice Mushrooms Thin: Cut cremini mushrooms into thin, even slices so they soften quickly and distribute throughout the rice without turning chewy.
Health Benefits of This Dish
Protein Powerhouse
The pork chops in this dish deliver 24 grams of high-quality protein per serving, supporting muscle growth and repair. Protein keeps you feeling full longer, which helps with weight management. I notice I stay satisfied for hours after eating this meal. 💪
Rich in B Vitamins
Pork is an excellent source of B vitamins, particularly B12 and B6, which are vital for energy metabolism and brain function. The mushrooms add niacin and riboflavin, contributing to overall cellular health. This combo gives me a natural energy boost.
Mineral Boost
You’ll get a healthy dose of iron and zinc from the pork, essential for immune function and oxygen transport. The rice provides manganese and selenium, important antioxidants. Together, they support a strong immune system, which I appreciate during colder months.
Low-Calorie Comfort
Despite its rich, creamy taste, this dish is surprisingly balanced. The mushrooms add fiber and nutrients without many calories. A serving has about 450-500 calories, making it a hearty yet reasonable option for a satisfying dinner. 🥗
Bone Health Support
The whole milk and cream of mushroom soup provide calcium and vitamin D, crucial for maintaining strong bones. Pork also contains phosphorus, which works with calcium to build bone density. I like knowing I’m supporting my skeletal health while enjoying comfort food.
Hydration Helpers
The chicken broth in this dish contributes to your daily fluid intake, which is often overlooked. Staying hydrated supports digestion and nutrient absorption. Plus, the broth enhances the dish’s savory depth without adding excessive fat. 💡
Nutrition Facts
Frequently Asked Questions
Can I use boneless pork chops instead?
Yes, but reduce cooking time by 5-7 minutes. Boneless cooks faster and can dry out if overdone. Use a meat thermometer to ensure 145°F internal temperature.
What if I don’t have cream of mushroom soup?
Substitute with 1 cup heavy cream plus ½ cup sautéed mushrooms. Add 1 tsp cornstarch for thickening if needed.
How do I prevent the rice from burning?
Keep heat at low after boiling and avoid stirring. If the pan looks dry, add ¼ cup hot broth. Always use a heavy-bottomed skillet.
Can this be made ahead?
The dish holds well for 2 days refrigerated. Reheat gently with 2 tbsp broth to restore creaminess. Avoid freezing as it affects rice texture.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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