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This one-pot Campbell's pork chops and rice recipe delivers restaurant-quality dinner in under 45 minutes with minimal cleanup. The secret lies in pan-searing juicy pork chops before finishing them in a rich Campbell's tomato soup-infused rice—creating a golden crust while keeping the meat tender.
Perfect for weeknight dinners when you want flavor without fuss, this method transforms simple ingredients into a hearty, comforting meal that feels special.
What sets this recipe apart is the red wine reduction sauce that ties everything together—a modern twist on classic comfort food. The Campbell's tomato soup base adds depth while keeping prep straightforward, and the one-pot approach means less time scrubbing pans.
Each bite delivers perfectly seasoned pork with creamy, savory rice, making it ideal for feeding a family or impressing guests with minimal effort. Let's get cooking!
Ingredients for campbell's pork chop and rice
Four juicy pork chops, aromatic rice, and Campbell's soup create restaurant-style flavor in one pot.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🍖 | 4 whole | 1-inch thick, center-cut preferred |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, jasmine or basmati |
| Campbell's Tomato Soup 🍅 | 10 ½ oz | Condensed, low-sodium preferred |
| Dry Red Wine 🍷 | ½ cup | Cabernet Sauvignon or Merlot |
| Unsalted Butter 🧈 | 2 tbsp | Cold, cut into small cubes |
| Shallots 🧅 | 2 whole | Minced, or 2 tbsp chopped |
| Garlic Cloves 🧄 | 4 cloves | Minced, peeled |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Divided for seasoning |
| Fresh Thyme Leaves 🌿 | 1 tbsp | Or 1 tsp dried thyme |
| Fresh Rosemary 🌿 | ½ tsp | Chopped, or 1/4 tsp dried |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For searing |
The bone-in pork chops make all the difference here—look for center-cut pieces with visible marbling for tenderness. Whole Foods or your local butcher often carry premium cuts, but standard grocery store pork chops work fine. Thickness matters: 1-inch ensures even cooking without drying out. Pat them dry before searing for that perfect golden crust. For the rice, jasmine or basmati varieties stay separate and fluffy, while long-grain white provides the neutral base needed for the wine reduction to shine. The Campbell's tomato soup is the flavor anchor—stick with low-sodium to control seasoning balance, though regular works if you adjust salt later. Store-brand condensed soup often has better flavor than premium versions, surprisingly.
No red wine? Dry sherry or extra chicken broth works in a pinch, though the acidity won't be identical. Fresh thyme and rosemary are ideal, but dried substitutes at one-third the amount keep this doable. The shallots can be swapped for onions (double the quantity), and if you're missing garlic, garlic powder at half the amount suffices. For the butter, European-style with higher fat content gives richer flavor, but standard unsalted butter works perfectly. The olive oil should be light or medium—extra-virgin can overpower the delicate wine reduction. Pre-minced shallots from the jar? Freshly chopped tastes better, but it's not dealbreaker if you're short on time.
Prep the pork chops first—they need time to rest after cooking. Store them in the fridge until ready to sear, and pat them dry just before cooking for that golden crust. The rice can be pre-rinsed and measured ahead, but don't add broth until the final step. This dish reheats beautifully—3-4 days in the fridge, with flavors deepening overnight. For leftovers, cover with foil to prevent drying. Freezing isn't recommended beyond 2 months as the rice texture suffers. The wine reduction sauce can be made ahead and reheated separately if needed—just simmer gently to avoid skin formation.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this for nights when I’d rather not scrub three pots. The pork chops sear right in the same skillet where the rice later simmers—minimal cleanup, maximum flavor. That rich tomato-wine sauce clings to everything, turning a simple sheet pan into a stress-free masterpiece.
- Wine-Lover’s Secret: Here’s what sold me—the red wine doesn’t just add depth, it transforms the sauce into something restaurant-worthy. A splash of dry red (no fancy decanting) melts into the Campbell’s soup, balancing acidity with a velvety finish. My picky husband actually asks for seconds now.
- Leftover Luxury: Between us, this meal tastes better the next day. The pork stays juicy, the rice absorbs all that buttery tomato sauce, and reheating it? Just 90 seconds in the microwave. I make double batches on Sundays—lunches are sorted, and I still get dinner.
- Budget Dinner Hero: Bone-in pork chops stretch further than you’d think, and Campbell’s soup cuts the cost without sacrificing taste. Add rice, a bottle of wine you already own, and butter from the fridge—this feeds four for under $15. Honestly, it’s my go-to when the grocery budget’s tight but the cravings aren’t.
Step-by-step instructions for Campbell's pork chops and rice
This one-pot method delivers perfectly seared pork chops with tender rice and rich tomato-wine sauce.
Sear the Pork Chops for Maximum Flavor
Heat a large, heavy-bottomed pot over medium-high heat until very hot. Add the 1 tablespoon extra-virgin olive oil and swirl to coat the bottom. Place the 4 whole bone-in pork chops in the pot, bone-side down, and let them sear undisturbed for 3-4 minutes until they develop a deep golden-brown crust.
I press down gently on the chops during the first minute to ensure even contact with the pan. This prevents curling and guarantees that crispy crust we're after. Once the crust forms, carefully flip the chops and sear the other side for another 3-4 minutes. Remove the pork chops and set them aside on a plate, leaving all that beautiful fond in the pot.
Build the Flavorful Base
In the same pot, reduce the heat to medium and add the 2 tablespoons cold unsalted butter. Let it melt completely, about 1 minute, then add the 2 minced shallots and 4 minced garlic cloves. Cook for 2-3 minutes until the shallots soften and become translucent, stirring frequently to prevent burning.
Here's where the aromatics transform into flavor. You'll smell the garlic releasing its sweet, pungent notes—this is your signal to add the 1 tablespoon fresh thyme leaves, 0.5 teaspoon chopped fresh rosemary, and 0.5 teaspoon ground black pepper. Stir for another 30 seconds to toast the herbs slightly, deepening their flavor before moving to the next step.
Deglaze and Develop the Sauce
Pour in the 0.5 cup dry red wine and scrape up all those browned bits from the bottom of the pot with a wooden spoon. This deglazing step captures all the concentrated flavor from the searing process. Let the wine simmer for 2-3 minutes until it reduces by about half and the alcohol smell dissipates.
Add the 10.5 ounces Campbell's tomato soup and 1 cup chicken broth, stirring well to combine. Bring the mixture to a gentle simmer, then add 1 teaspoon of the 1.5 teaspoons diamond crystal kosher salt reserved for seasoning. The sauce should bubble gently—if it reduces too quickly, add a splash of water to maintain the liquid level.
Cook the Rice and Finish the Pork Chops
Add the 1 cup uncooked long-grain white rice to the pot, stirring gently to distribute it evenly. The rice should be just covered by the liquid—this ensures perfect texture without mushiness. Return the pork chops to the pot, bone-side up, and bring everything to a gentle simmer.
Cover the pot with a tight-fitting lid and reduce the heat to low. Cook for 25-30 minutes without lifting the lid, allowing the rice to absorb the liquid and the pork chops to finish cooking. The pork chops are done when they reach an internal temperature of 145°F and the rice is tender with a slight bite in the center.
Rest and Serve for Optimal Texture
Remove the pot from heat and let it sit covered for 10 minutes. This resting period allows the juices to redistribute throughout the pork chops, ensuring they stay moist and flavorful. Use a slotted spoon to transfer the pork chops to a serving platter, spooning some of the sauce over the top.
Fluff the rice gently with a fork, then divide it among serving plates. Spoon the remaining sauce over the rice and pork chops, and sprinkle with the remaining 0.5 teaspoon diamond crystal kosher salt. Serve immediately, as the flavors meld beautifully when everything is hot. The result is perfectly seared pork chops with tender rice and a rich, savory tomato-wine sauce—all achieved in one pot.
Pro Tips For Making Campbell'S Pork Chop And Rice
- SEAR THE CHOPS FIRST: Skip adding the tomato soup immediately—start by searing the bone-in pork chops in butter over medium-high heat until they’re golden brown, about 3-4 minutes per side. I learned this the hard way: rushing to the soup too soon means bland, soggy pork instead of crispy, flavorful edges that soak up the wine and sauce.
- USE HALF THE WINE: The recipe calls for a full cup of red wine, but after years of making this, I cut it to ½ cup. The Campbell’s soup already has depth—extra wine makes the sauce thin and alcohol-heavy. Save the rest for a glass (or two) while you cook.
- DON’T BOIL THE RICE: White rice and tomato soup don’t mix well if you let the rice get mushy. Cook the rice separately in a pot with a splash of water, then stir it into the finished pork sauce off the heat. This keeps the grains distinct and prevents a gluey mess.
- DEGLAZE WITH A SPLASH OF WATER: After browning the pork chops, the pan will have stuck-on bits. Instead of just adding wine, splash in 2 tablespoons of water first—it loosens the fond without thinning the sauce too much. Then pour in the wine and scrape like your life depends on it.
Serving suggestions for campbell's pork chop and rice
Garnish Like a Pro
Fresh herbs elevate this dish instantly. Sprinkle 1 tablespoon chopped parsley over each serving just before eating for brightness—it cuts through the richness of the pork and wine sauce. For extra flair, add toasted pine nuts (about 1 teaspoon) or crumbled feta cheese for a Mediterranean twist. 🌿
Don’t overlook the power of acidity—drizzle 1 teaspoon balsamic glaze or lemon zest over the top to refresh your palate. I like to finish with a pinch of flaky sea salt (like Maldon) for contrast against the Campbell’s tomato base.
The key is balance: too much garnish overwhelms, but the right touch makes it restaurant-worthy.
Plating for Maximum Appeal
Use a white or neutral plate to let the golden pork chops and creamy rice stand out. Arrange the pork chops bone-side up for presentation, then mound the rice slightly in the center.
Spoon the sauce generously over the rice, letting it cascade naturally—this creates visual appeal while keeping flavors cohesive. 🍽️
For a rustic touch, serve with a small side salad (mixed greens with a light vinaigrette) on the side. The acidity and crunch cleanse the palate between bites. If you’re feeling fancy, add a drizzle of reduced balsamic along the plate’s edge for an elegant finish.
The goal is to highlight the star of the show—the pork chops—while keeping the meal balanced.
Family-Style Serving
This dish thrives when shared family-style. Place the pot in the center of the table and let everyone serve themselves—it encourages conversation and keeps the meal communal. Use a large wooden spoon for serving, and pass around small bowls of extra sauce or herbs for customization. 👨👩👧👦
For kids (or picky eaters), serve the rice and sauce on the side so they can mix in as much or as little as they like. The pork chops can be cut into strips for easier eating.
A side of buttered corn or steamed green beans pairs perfectly and adds color to the plate, making the meal feel complete.
Leftovers with Love
Store leftovers in an airtight container for up to 4 days in the fridge. The flavors actually deepen overnight, so reheat gently on the stovetop with a splash of water or broth to restore moisture.
Avoid microwaving—it turns the rice mushy. Instead, cover with a damp paper towel and heat on low power in 1-minute intervals. 🔥
For a quick lunch, assemble pork chop and rice wraps using flatbread or tortillas. Spread a thin layer of hummus or Greek yogurt as a base, then add rice, pork, and extra sauce.
Roll tightly and slice in half for handheld meals. This is a game-changer for busy weekdays—no reheating required!
Nutrition facts
Frequently asked questions
Can I use boneless pork chops instead of bone-in?
Yes, but adjust the cooking time slightly. Boneless chops cook faster—aim for 12-14 minutes total (about 4-5 minutes per side) to reach 145°F internal temperature. They won’t brown as dramatically as bone-in, but the wine-tomato sauce will still make them flavorful. For extra crispiness, broil for 2-3 minutes at the end.
What if I don’t have red wine? Can I substitute?
Use ½ cup dry sherry, ½ cup apple cider vinegar, or even ½ cup extra chicken broth. For depth, add 1 teaspoon balsamic vinegar to mimic wine’s acidity. The Campbell’s tomato soup will still shine, though the sauce will be slightly less complex. If using vinegar, reduce the cooking time by 1-2 minutes to prevent over-acidification.
Why does my rice turn out mushy?
Mushy rice usually happens from overcooking or too much liquid. This recipe uses a 1:1.5 ratio of rice to liquid (1 cup rice to 1.5 cups liquid total). If your rice absorbs all the liquid too quickly, add 2-3 tablespoons water or broth during cooking. Also, avoid lifting the lid while cooking—steam is key! For extra insurance, use jasmine rice, which holds up better than basmati in saucy dishes.
Can I make this in an Instant Pot or electric pressure cooker?
Yes! Sear the pork chops first in a skillet, then transfer them to the Instant Pot with the rice, soup, broth, and aromatics. Cook on high pressure for 8 minutes, then let the pressure release naturally for 10 minutes. The pork chops will finish cooking in the residual heat. For a richer sauce, reduce it on the stovetop after pressure cooking to thicken. The texture will be slightly different but still delicious!
How do I know when the pork chops are fully cooked?
Use a meat thermometer to check the thickest part of the chop—it should read 145°F. For bone-in chops, avoid touching the bone when inserting the thermometer. If you don’t have one, cut into the thickest part: juices should run clear, and the meat should feel firm but still tender (not rubbery). Overcooking is easy here, so err on the side of slightly underdone—pork chops finish cooking while resting.