Pork Chops and Rice With Campbell’s Mushroom Soup Recipe: One-Pot Creamy Comfort

This dish brings Southern comfort to your table with minimal effort and maximum flavor. One pot, creamy mushroom soup, and tender pork chops create a meal that feels like home.

I developed this method after years of perfecting pork dishes at The Smoky Pig. The soup’s rich base infuses the rice and pork with savory depth, while a single pan keeps cleanup simple.

The pork emerges tender and juicy, the rice absorbs every bit of creamy goodness, and the whole dish comes together in under an hour. It’s the kind of recipe that turns a busy weeknight into something special.

Serve with a side of greens or a simple salad to complete the meal. Here’s how to make it.

Ingredients for Pork Chops and Rice with Campbell’s Mushroom Soup

One pot, ten ingredients, and comfort food that feels like home cooking.

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The pork chops are non-negotiable—bone-in, 1-inch thick for juiciness and flavor. Campbell’s Cream of Mushroom is the shortcut that makes this dish foolproof (trust me, no other brand works quite the same). Look for low-sodium chicken broth at Walmart or Target—it balances the soup’s saltiness better. Long-grain rice holds up to the cooking time without turning mushy.

No bone-in chops? Bone-out will work at half the cooking time. Swap the mushroom soup for cream of chicken if that’s what’s in the pantry. Fresh out of thyme? Dried rosemary at half the amount adds a nice piney note. The milk can be 2% or whole—whatever’s open. For extra richness, stir in a splash of heavy cream at the end (not traditional, but delicious).

Leftovers keep 3-4 days in the fridge—reheats beautifully. Freeze without the parsley garnish for up to 3 months. The rice soaks up flavors even more overnight, so it might taste even better the next day.

Step-by-Step Instructions for Pork Chops and Rice With Campbell’s Mushroom Soup

This one-pot method delivers creamy, comforting results with minimal cleanup.

Step 1: Sear the Bone-In Pork Chops

Heat the 2 tbsp Unsalted Butter in a large, deep skillet or Dutch oven over medium-high heat. While the butter melts, pat the 4 whole Bone-In Pork Chops dry with paper towels and season both sides with the 1 tsp Salt and 0.5 tsp Black Pepper.

Once the butter foams, add the pork chops and sear for 3-4 minutes per side until they develop a golden brown crust. The internal temperature should reach 145°F. Remove the pork chops and set them aside—they’ll finish cooking later in the creamy sauce.

Step 2: Sauté Aromatics and Toast the Rice

In the same skillet, add the finely diced 1 whole Yellow Onion and cook over medium heat for 3-4 minutes until softened and translucent. Stir in the minced 3 cloves Garlic Cloves and cook for 30 seconds until fragrant.

Add the 1.5 cups Long-Grain White Rice to the skillet, stirring to coat the grains in the buttery residue. Toast the rice for 1-2 minutes until it smells nutty—this step enhances the flavor and prevents a gummy texture.

Step 3: Build the Creamy Sauce and Simmer

Pour in the 1 can Campbell’s Cream of Mushroom Soup, 2.5 cups Chicken Broth, 0.5 cup Milk, 1 tbsp Worestershire Sauce, and 0.5 tsp Dried Thyme. Stir well to combine, scraping up any browned bits from the bottom of the skillet.

Return the pork chops to the skillet, nestling them into the rice mixture. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes until the rice is tender and has absorbed most of the liquid.

Step 4: Rest and Garnish

Turn off the heat and let the dish rest, covered, for 5-10 minutes. This allows the rice to finish steaming and the flavors to meld together. The pork chops should be fully cooked and the rice creamy and tender.

Sprinkle with the 0.25 cup Fresh Parsley just before serving. The parsley adds a fresh contrast to the rich, savory dish. Serve hot, ensuring each portion includes a pork chop and a generous helping of the creamy rice.

Flavor Customization for This pork chops and rice with campbells mushroom soup

Herb Infusions

Swap the dried thyme for 1 tsp dried rosemary or 1 tbsp fresh sage for a piney or earthy twist. I grew up using fresh herbs from my Georgia garden—nothing beats that homegrown flavor. 🌿

Spicy Kick

Add ½ tsp cayenne pepper or 1 diced jalapeño with the onions for heat. The creaminess of the soup balances the spice beautifully. My BBQ team swears by this for a Southern-style punch.

Umami Boost

Stir in 1 tbsp soy sauce or 1 tsp fish sauce with the Worchesterhire for deeper savory notes. This trick from my Charleston days elevates the dish without overpowering it.

Creamier Texture

Replace the milk with ½ cup heavy cream for an ultra-rich finish. Or add 4 oz cream cheese at the end for a velvety texture—this is my secret for special occasions.

Vegetable Additions

Mix in 1 cup sliced mushrooms or ½ cup diced bell peppers with the onions. The extra veggies soak up the creamy sauce and add color. I often use what’s fresh at the Atlanta farmers market.

Cheesy Finish

Sprinkle ½ cup shredded cheddar or Parmesan over the top during the last 5 minutes of simmering. The cheese melts into the rice, creating a gooey, comforting layer that kids and adults love alike.

Frequently Asked Questions