Soups & Stews
This Campbell's soup pork chops and rice recipe transforms humble ingredients into a rich, comforting meal that simmers to perfection. The secret lies in slow-cooking the pork chops until tender, then folding them into a creamy Campbell's soup base with perfectly cooked rice—creating a dish that's hearty yet effortless.
With just a few simple steps, you'll achieve restaurant-quality results without the fuss.
What makes this recipe stand out is the balance of flavors: the savory depth of Campbell's soup, the tender texture of slow-cooked pork chops, and the satisfying bite of celery crowns. The method ensures minimal cleanup while delivering maximum flavor, making it ideal for busy weeknights or cozy family dinners.
Ready in about 2 hours, this dish is foolproof and packed with comforting goodness.
Ingredients for campbell's soup pork chops and rice
Transform simple pantry staples into a restaurant-worthy Campbell's soup pork chop masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | 1-inch thick, center-cut preferred |
| Campbell's Cream of Mushroom Soup 🍲 | 2 cans | Condensed, 10.5 oz each |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, jasmine or basmati |
| Celery Stalks 🧅 | 4 whole | Cut into 2-inch crowns |
| Yellow Onion 🧅 | 1 whole | Medium size, diced |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Whole Milk 🥛 | ½ cup | Full-fat for creaminess |
| Unsalted Butter 🧈 | 2 tbsp | Cold, cut into pieces |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Coarsely ground |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The bone-in pork chops are the foundation—center-cut, 1-inch thick ensures even cooking and maximum tenderness. Look for chops with good marbling at your local butcher or grocery store's meat counter. Costco or Whole Foods often carry premium cuts, but any quality supermarket brand works. Avoid thin chops—they'll dry out during slow cooking. For best results, pat them dry with paper towels before seasoning, as moisture creates steam that can make the meat tough. The celery crowns? Organic celery from the produce section has the crispest bite, but conventional works too if washed thoroughly.
No Campbell's Cream of Mushroom Soup? Substitute with cream of celery or chicken soup, though the flavor will differ slightly. The milk can be swapped for half-and-half if you prefer richer texture, or whole milk from a carton works perfectly. Running low on chicken broth? Vegetable broth plus 1 tsp soy sauce gives similar depth. For the celery crowns, if you can't find thick stalks, use baby carrots cut into thick rounds instead—they'll mimic the texture. The rice should be jasmine or basmati for its delicate aroma, but long-grain white rice is fine for a neutral base. Prefer brown rice? Cook it separately and fold in at the end to avoid overcooking.
This dish reheats beautifully—simmer on low heat with a splash of broth or milk to restore creaminess. Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for 3 months. For meal prep, cook the pork chops and rice separately, then combine when reheating to maintain texture. The celery crowns can be blanched ahead and stored in ice water for up to 3 days before adding to the dish. Garnish with fresh parsley just before serving to keep it vibrant—store-bought parsley works, but fresh adds that restaurant-quality touch.
Why You'll Love This Recipe
- I’ll be real: this costs me about $12 for four servings, and I’m using things I already have. The onion and celery add freshness, but the soup keeps it from feeling like a sad, watery meal. Budget-friendly doesn’t mean boring.
- One-Pot Magic: I swear by this when I’m too tired to wash extra dishes—just brown the pork chops, toss in the soup, rice, and veggies, then let it simmer. The creaminess from Campbell’s does half the work, and the celery-onion base adds depth without fuss.
- Pork Chop Perfection: That bone-in cut? It stays juicy while the edges get tender-crisp, all thanks to the mushroom soup’s rich base. Honestly, the first time I made this, my husband asked for seconds before I even sat down.
- Weeknight Workhorse: Between us, this feeds my family of four and leaves enough for lunch the next day—no sad leftovers here. The rice soaks up all the flavor, so every bite tastes like the main course, not scraps.
Step-by-step instructions for slow-cooked pork chops with creamy rice
This method delivers tender pork chops and perfectly seasoned rice in one pot.
Prepare the Celery Crowns and Aromatics
Cut the 4 whole celery stalks into 2-inch crowns by slicing off the leafy tops and bottoms. Set aside. In a large Dutch oven or heavy pot, melt the 2 tablespoons unsalted butter over medium heat. Add the diced yellow onion and cook for 5 minutes until softened and translucent.
Add the 3 minced garlic cloves and cook for 30 seconds until fragrant. This step builds the flavor foundation for the entire dish. The butter should foam gently but not brown—if it does, reduce the heat slightly to prevent burning the garlic.
Sear the Pork Chops and Create the Sauce Base
Pat the 4 bone-in pork chops dry with paper towels and season both sides generously with 1 teaspoon diamond crystal kosher salt and ¼ teaspoon freshly ground black pepper each. Add the pork chops to the pot and sear for 3 minutes per side until golden brown and cooked to 145°F internal temperature.
Remove the pork chops and set aside. Pour in the 2 cups chicken broth, scraping up any browned bits from the bottom of the pot. Add the 2 cans Campbell's cream of mushroom soup and stir to combine. This creates the rich, velvety base for the rice and sauce.
Cook the Rice and Simmer the Pork Chops
Return the pork chops to the pot, bone-side down. Add the 1 cup long-grain white rice, spreading it evenly around the pork chops. Pour in the ½ cup whole milk and sprinkle the remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper over everything.
Bring the mixture to a gentle boil, then reduce heat to low, cover tightly with a lid, and simmer for 25 minutes. The rice should absorb most of the liquid while the pork chops finish cooking in the flavorful broth. The pork should reach 160°F internal temperature when done.
Thicken the Sauce and Finish the Dish
In a small bowl, whisk together the 1 tablespoon all-purpose flour and 2 tablespoons cold water to create a slurry. Stir this into the pot and simmer uncovered for 5 minutes until the sauce thickens slightly. The rice should be tender with any remaining liquid absorbed.
Garnish with the ¼ cup chopped fresh parsley and serve immediately. The pork chops should be juicy with a slightly crisp exterior, while the rice absorbs all the creamy mushroom flavors from the soup. Each bite delivers perfectly balanced textures and rich, savory depth.
Pro Tips For Making Campbell'S Soup Pork Chops And Rice
- SEAR THE CHOPS FIRST: Skip the slow start—get that pan screaming hot (medium-high heat) and let the pork chops develop a crust for 3-4 minutes per side before adding anything else. I used to rush this and ended up with soggy, flavorless chops. That crust? It’s what keeps the meat juicy when it finishes in the sauce.
- TRIM THE FAT, NOT THE FLAVOR: Bone-in pork chops come with fat caps—don’t just eyeball it. Use a sharp knife to trim excess fat after searing, leaving just a thin layer. Too much fat in the pan? It’ll make your sauce greasy instead of rich. (Yes, even if you’re impatient like me.)
- DON’T BOIL THE RICE: This isn’t a rice pilot. Once you add the cooked chops and soup to the rice, reduce heat to low and cover tightly. I learned this the hard way—boiling rice turns it mushy and turns your whole dish into a sad, gluey mess. Stir once, then let it steam.
- STIR IN THE SOUP LAST: After searing the chops and sautéing the onion/celery, remove the chops and set aside. Cook the veggies until soft, then temporarily remove them from the pan. Pour the Campbell’s soup in, let it warm through, then toss in the veggies and chops. This keeps the sauce from breaking or getting watery when the cold chops hit it.
Common mistakes when making great campbell's soup pork chops and rice
Overcooking Pork Chops
One of the biggest mistakes is letting pork chops cook past 160°F internal temperature—they'll turn dry and chewy. I've ruined perfectly good chops by walking away and forgetting them.
Use a meat thermometer to monitor temperature precisely. Remove them from the pot when they hit 145°F during searing, then let them finish cooking in the broth. 🌡️
Skipping the Sear
Many home cooks skip searing the pork chops entirely, thinking slow cooking will handle everything. Big mistake! That crispy golden crust from searing adds flavor and texture that can't be replicated.
Pat the chops dry first—this ensures a proper sear. Cook them 3 minutes per side over medium-high heat until golden brown before adding broth.
Using Too Much Liquid
The rice needs just enough liquid to cook properly, but adding too much will result in mushy grains. The recipe calls for 2 cups broth + ½ cup milk—that's perfect for 1 cup rice.
If you double the recipe, double the liquid too. I've seen people add extra broth "just in case," and it always turns out watery. Trust the measurements!
Ignoring the Celery Crowns
Those celery crowns aren't just decoration—they add crunch and freshness that balances the rich soup and tender pork. Don't skip them! If you're short on time, you can substitute with baby carrots cut into thick rounds.
Just make sure they're blanched for 2 minutes before adding to the pot. They'll soften slightly but maintain their texture.
Not Resting the Pork
After removing the pork chops from the pot, let them rest for 5 minutes before slicing. This allows juices to redistribute throughout the meat. I've sliced into chops too soon and ended up with dry, stringy results.
A simple towel-covered plate works perfectly for resting. Trust me, your taste buds will thank you! 💡
Over-Stirring the Rice
Once the rice is added, resist the urge to stir constantly. This breaks up the grains and creates a mushy texture. After adding the rice, give it one gentle stir to distribute, then let it cook undisturbed.
The rice should absorb liquid evenly without becoming gluey. If you notice it sticking, add a splash of broth—but don't overdo it.
Nutrition facts
Frequently asked questions
Can I use boneless pork chops instead of bone-in?
Yes, but adjust the cooking time! Boneless chops cook faster—remove them when they reach 145°F (about 2-3 minutes less searing time). The bone helps retain moisture, so boneless versions may dry out quicker. For extra tenderness, add 1 tablespoon butter to the pot when returning them to simmer.
What's the best Campbell's soup variety for this recipe?
Cream of mushroom is ideal, but cream of chicken or celery work too. For extra richness, try cream of potato soup—it adds a subtle earthiness. Avoid chunky soups like tomato or lentil, as they won't blend smoothly with the rice. Pro tip: Warm the soup slightly before adding to prevent rice from becoming gummy.
How do I make this dish vegetarian?
Replace pork chops with extra-firm tofu or portobello mushrooms. Press tofu to remove excess water, then pan-fry until golden. Use vegetable broth instead of chicken broth. For a meaty texture, marinate the tofu in 1 tbsp soy sauce + 1 tsp smoked paprika before cooking. The rice and celery crowns stay the same!
Can I make this in a slow cooker?
Brown the pork chops and aromatics first in a skillet, then transfer everything to the slow cooker. Add all ingredients except parsley, cover, and cook on Low for 6-7 hours or High for 3-4 hours. The rice may need 15-20 minutes on the stove afterward to finish cooking. For best results, use a 6-quart slow cooker to avoid overflowing.
Why did my rice turn out mushy?
Overcooking or stirring too much are the usual culprits. The rice should simmer gently for 25 minutes—no boiling! If it sticks, add 1-2 tbsp broth instead of stirring. For perfect texture, use jasmine rice (it absorbs liquid better) and avoid pre-rinsing it. The celery crowns should be added last 5 minutes to maintain their crunch.