Soups & Stews
This pork chops and rice with Campbell's mushroom soup recipe delivers the ultimate one-pan comfort meal—crispy edges on the pork, creamy mushroom sauce, and fluffy rice all coming together in under an hour.
The secret lies in searing the chops first to lock in flavor, then using that same pan to build a rich, velvety sauce from the soup and pan drippings. I perfected this technique during a busy weeknight when I needed a meal that felt indulgent without the fuss.
What makes this dish special is how the flavors meld together: the savory pork, earthy mushrooms, and subtle sweetness of the soup create a harmonious balance.
You'll start with bone-in chops for maximum flavor, then build the sauce by deglazing the pan with wine (or broth) and stirring in the soup for depth. The rice cooks in the same pot, absorbing all that delicious liquid for perfectly moist grains.
By the time you serve it, you'll have crispy pork chops with tender centers, a creamy mushroom sauce that coats every bite, and fluffy rice that soaks up all the flavor.
The dish looks impressive but comes together with minimal effort—ideal for weeknights when you crave restaurant-quality comfort without the work. This recipe scales beautifully for families or dinner guests, and leftovers reheat wonderfully. The key is timing the rice just right so it finishes cooking while the pork rests.
Let's get cooking!
Ingredients for pork chops and rice with campbell's mushroom soup
Pantry staples plus a few key ingredients for that restaurant-style crispy-creamy combo.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | 1-inch thick, rib chops preferred |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, jasmine or basmati |
| Campbell's Creamy Mushroom Soup 🍄 | 1 can | 10.5 oz can, condensed |
| Dry White Wine 🍷 | ½ cup | Or sub beef broth |
| Unsalted Butter 🧈 | 2 tbsp | Full-fat for crispy edges |
| All-Purpose Flour 🌾 | ¼ cup | For dredging chops |
| Garlic Cloves 🧄 | 3 cloves | Minced for sauce |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Vegetable Oil 🫒 | 1 tbsp | For searing chops |
The pork chops make or break this dish—bone-in rib chops with that fat cap are worth hunting down. Costco or Whole Foods usually carry them, but any grocery store butcher section will have them too. Look for chops with good marbling (that white fat streaked through the meat). If you can't find bone-in, use bone-in pork loin chops instead. The flour is just for dredging—no need for fancy Italian breadcrumbs here. For the soup, Campbell's Creamy Mushroom is the only brand that works perfectly with the wine and garlic for that velvety sauce. I've tried other mushroom soups, and this one's the best for this specific recipe.
No wine? Beef broth works perfectly—just use the same amount. Fresh parsley is ideal, but dried parsley at one-third the amount gets you close in a pinch. Want extra crispiness on the pork? Add 1 tbsp cornstarch to the flour before dredging. The rice can be any long-grain variety—jasmine or basmati both work great. If you're short on time, microwaveable rice pouches are a lifesaver (just adjust the liquid ratio). For the butter, European-style unsalted gives the best flavor, but any good-quality butter will do.
This dish reheats beautifully—honestly tastes better the next day once everything melds together. Store leftovers in the fridge for up to 4 days, or freeze portions for 3 months. I always double the recipe when I make this because it's that good. The chops crisp up again when reheated, and the rice stays perfectly moist. For serving, I like to plate the rice first, top with sauce, then the chops—looks fancy but takes no extra effort.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this trick—sear the pork chops in the same skillet you’ll later use to melt that creamy mushroom soup into the rice. Less dishes, more flavor, and honestly? That butter and wine combo makes the cleanup feel like a luxury.
- Creamy Crispy Contrast: The bone-in pork gives you that perfect crispy edge while staying juicy inside, and the soup’s velvety mushroom base ties everything together. It’s the kind of dish where every bite has texture—rich, tender, and just a little bit decadent without trying too hard.
- Weeknight to Weekend: Make a double batch on Sunday, and you’ve got lunch for Tuesday and dinner for Thursday. The rice stays fluffy, the pork reheats beautifully, and between us? Nobody can resist seconds of this—even my picky teenage nephew.
- Budget-Friendly Luxury: You’re getting restaurant-quality richness for pennies—Campbell’s soup does the heavy lifting, and bone-in chops stretch further than their boneless cousins. Plus, white wine and butter make it feel special without breaking the bank. (Yes, even on a Tuesday night.)
Step-by-step instructions for creamy crispy pork chops and rice
This one-pan wonder delivers juicy, golden pork chops with perfectly creamy rice—all while keeping cleanup to a minimum.
Season and Sear the Pork Chops
Pat the 4 whole bone-in pork chops dry with paper towels—this ensures maximum crispiness. Place them on a plate and season both sides generously with 1.5 teaspoons salt and 0.5 teaspoon ground black pepper. Let them sit at room temperature for 10 minutes while you prep the rest.
Heat 1 tablespoon vegetable oil in a large oven-safe skillet over medium-high heat. When the oil shimmers, add the pork chops and cook for 3-4 minutes per side until they develop a deep golden-brown crust. Don't move them around—let them sear undisturbed. They're ready when they release easily from the pan and the internal temperature reaches 145°F (about 4 minutes total). Transfer the chops to a plate and tent with foil to keep warm.
Toast the Rice and Build the Sauce
In the same skillet (no need to clean it—those browned bits are flavor gold), add 1 cup long-grain white rice and stir to coat in the rendered pork fat. Toast the rice for 2 minutes until it's lightly golden and fragrant. Pour in 2 cups water (or enough to cover the rice by about ½ inch) and bring to a gentle simmer. Reduce heat to low, cover the skillet, and let the rice cook undisturbed for 15 minutes.
While the rice cooks, melt 2 tablespoons unsalted butter in a small saucepan over medium heat. Add the 3 minced garlic cloves and cook for 30 seconds until fragrant but not browned. Pour in the 0.5 cup dry white wine and simmer for 2 minutes until reduced by half. Stir in the 1 can Campbell's creamy mushroom soup and 0.25 cup all-purpose flour, whisking until smooth. Let this sauce thicken slightly for 1-2 minutes—it should coat the back of a spoon.
Combine and Finish
Carefully remove the lid from the rice and stir in the creamy mushroom sauce, spreading it evenly over the rice. Return the pork chops to the skillet, spooning sauce over the top. Cover and simmer on low heat for 5 minutes, just enough time to heat through and let the flavors meld. The rice should be tender with a slight bite at the center, and the pork chops should finish cooking to 150°F internally.
Garnish with 0.25 cup chopped fresh parsley and let the dish rest for 5 minutes before serving. The pork chops will stay juicy, the rice will absorb all that creamy goodness, and you'll have that perfect balance of crispy edges and tender meat. Serve with extra parsley if you're feeling fancy!
Pro Tips For Making Pork Chops And Rice With Campbell'S Mushroom Soup
- SEAR THE CHOPS FIRST: Don’t just toss those bone-in chops into the soup—get them screaming hot in a dry skillet with butter first. Two minutes per side until deep golden brown locks in flavor and keeps them from drying out later when they simmer in the soup. (Yes, even if you’re impatient like me, resist the urge to rush this.)
- SALT THE RICE WATER: The rice in this dish gets drowned in soup, so give it a head start by salting the cooking water like you would for plain rice—about 1 teaspoon per quart. It’s easy to forget, but unsalted rice turns bland when it absorbs the mild mushroom soup later.
- DEGLAZE WITH WINE: After searing the chops, don’t just dump the soup in—pour in that dry white wine and let it bubble for 30 seconds to scrape up the browned bits. That’s where the real flavor hides, and skipping it means missing out on the depth the recipe actually needs.
- REST THE CHOPS BEFORE SLICING: Pull the chops out of the soup 5 minutes early and tent them with foil. Cutting into them too soon makes them turn rubbery, and no one wants that when you’ve gone through the effort of searing and simmering. (Your future self will thank you.)
Flavor customization for these flavors
Spicy Kick
For a bold twist, stir in 1 teaspoon smoked paprika and ½ teaspoon cayenne with the flour before dredging the chops. This adds a deep, smoky heat that pairs perfectly with the creamy mushroom sauce.
I like to finish with a sprinkle of crushed red pepper flakes on top—just ½ teaspoon—for an extra punch. 🌶️
Herb-Infused Freshness
Brighten the dish with 1 tablespoon fresh thyme leaves and 1 tablespoon fresh rosemary, finely chopped, when building the sauce. These herbs complement the mushrooms beautifully and add a fragrant aroma. If you're using dried herbs, cut the amount to 1 teaspoon each—they're more concentrated.
Creamy Upgrade
For a richer sauce, stir in ¼ cup heavy cream or ½ cup whole milk with the Campbell’s soup while heating. This adds a luxurious silkiness that balances the earthy mushrooms.
I often use half-and-half for a lighter but still creamy texture. The extra fat helps create that velvety finish we all love.
Umami Boost
Add depth with 1 tablespoon soy sauce or 1 teaspoon Worcestershire sauce when deglazing the pan with wine. This enhances the savory notes in the pork and mushrooms, making every bite more complex. A dash of fish sauce (just ½ teaspoon) also works wonders if you're feeling adventurous.
Sweet and Tangy
Balance the richness with a splash of 1 tablespoon apple cider vinegar or 1 teaspoon Dijon mustard in the sauce. The acidity cuts through the creaminess, and the mustard adds a subtle tang.
For sweetness, stir in 1 teaspoon honey or ½ teaspoon maple syrup—it’s a game-changer for those who prefer a touch of sweetness.
Cheesy Finish
Top the dish with ¼ cup shredded Gruyère or Parmesan cheese while it’s still warm. The cheese melts into the sauce, adding a nutty depth that ties everything together.
For a vegetarian twist, swap the pork chops for mushroom or tofu cutlets and keep the rest of the recipe the same—it’s surprisingly delicious! 🧀
Nutrition facts
Frequently asked questions
Can I use boneless pork chops instead of bone-in?
Yes, but bone-in chops give better flavor and crispier edges. If using boneless, reduce cooking time by 1-2 minutes per side since they'll cook faster. For extra crispiness, add 1 tbsp cornstarch to the flour before dredging.
What if I don't have white wine for the sauce?
No problem! Use ½ cup beef broth instead—it adds depth without alcohol. For extra richness, stir in 1 tbsp butter while reducing. The dish will still be delicious, just with a slightly different flavor profile.
How do I fix rubbery pork chops?
Rubbery chops usually mean overcooking. Always use a meat thermometer—pork should reach 145°F internally. Let chops rest 5 minutes after cooking to redistribute juices. If they're still tough, try cooking them medium heat instead of high for better moisture retention.
Can I make this in a slow cooker?
Sear the chops first, then place them in the slow cooker with 1 cup rice, 2 cups water, and the mushroom soup mixture. Cook on low for 3-4 hours or high for 1.5-2 hours. The slow cooking makes the pork extra tender, but you'll lose some of that perfect crispy crust.
What's the best way to reheat leftovers?
Reheat in a skillet over medium-low heat with 1 tbsp butter for 3-4 minutes per side to restore crispiness. For rice, add 1 tbsp water to prevent drying. Microwave reheating works too, but the texture won't be as good—cover with a damp paper towel for 1 minute at 50% power.