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Campbell's pork chop and rice recipe delivers the ultimate one-pot comfort meal with tender pork chops simmered in rich, smoky gravy alongside fluffy rice—all in a single dish. This recipe leverages Campbell's classic flavors to create a restaurant-style dinner that's foolproof for home cooks, perfect for busy weeknights or family gatherings.
The secret lies in browning the pork chops first for deep flavor, then combining everything in one pot with Campbell's broth and seasonings. The result is juicy, perfectly seasoned pork chops swimming in a velvety gravy that coats every bite of rice.
It's the kind of meal that transforms simple ingredients into something truly satisfying.
Ingredients for campbell's pork chop and rice
Transform simple pantry staples into restaurant-quality pork chops with smoky gravy and fluffy rice.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | 1-inch thick, center-cut preferred |
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, jasmine or basmati ideal |
| Campbell's Creamy Chicken & Mushroom Broth 🍲 | 2 cups | Original or reduced-sodium version |
| Unsalted Butter 🧈 | 2 tbsp | For searing pork chops |
| All-Purpose Flour 🌾 | 2 tbsp | For dredging pork chops |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Cracked peppercorns preferred |
| Garlic Cloves 🧄 | 3 cloves | Minced, for flavor depth |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Fresh Thyme Leaves 🌿 | 1 tbsp | Or 1 tsp dried thyme |
| Smoked Paprika 🌶️ | ½ tsp | For smoky depth |
| Water 💧 | 2 cups | For rice cooking |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The pork chops make or break this dish, so choose bone-in cuts with good marbling—they stay juicier during cooking. Costco or Whole Foods often carry premium center-cut chops, but most grocery stores carry suitable options. Thickness matters: 1-inch chops cook evenly without drying out. Pat them dry before searing—this ensures a perfect crust. For extra flavor, ask the butcher to trim excess fat while keeping the cap intact, which adds richness to the pan.
No Campbell's broth? Chicken broth with a splash of Worcestershire sauce works in a pinch, though the umami depth won't match. Fresh thyme is ideal, but dried thyme at one-third the amount suffices if needed. The smoked paprika is non-negotiable for that signature smoky gravy—Penzeys or McCormick brands deliver consistent quality. Swap yellow onion for red or white onion if preferred, but keep the quantity identical. For a quicker prep, use pre-minced garlic from a jar, though fresh always tastes superior. The rice? Jasmine or basmati stays separate and fluffy—avoid short-grain varieties like Arborio.
Prep ahead by dredging the pork chops in flour and seasoning them up to 4 hours in advance—they'll stay flavorful in the fridge. The broth and rice can be combined in the pot 1 hour ahead and reheated gently. Store leftovers in airtight containers for 3-4 days, though the flavors deepen overnight. Freeze portions for up to 3 months—just thaw overnight in the fridge before reheating. Garnish with parsley right before serving to preserve its vibrant color.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this—just sear the pork chops in butter, sprinkle flour, and pour in that creamy broth. The rice cooks right there in the same pan, soaking up all the savory goodness. No pots, no fuss, no stress.
- Rich Without Effort: That Campbell’s broth? It’s the secret weapon. The mushrooms and creaminess turn this into a restaurant-quality meal with zero extra work. The bone-in chops add depth, and the butter gives that golden crust—flavor explosion, minimal effort.
- Leftovers That Don’t Suck: Between us, most leftovers are sad. Not this. The rice stays fluffy, the pork stays juicy, and the sauce clings like it’s fresh. Pack it for lunch or reheat it for dinner—it’s still a standout.
- Budget Meal for Busy Nights: Bone-in pork chops stretch further than you’d think, and a can of broth keeps costs low. Honestly, I make this when I’m tired or broke, and no one ever complains. It’s the kind of dish that makes you feel like you put in more effort than you did.
Step-by-step instructions for one-pot pork chops with smoky gravy
This method delivers perfectly seared pork chops and fluffy rice in a single pot with rich, smoky gravy.
Season and Sear the Bone-In Pork Chops
Pat the 4 whole bone-in pork chops dry with paper towels to remove any surface moisture. This ensures a proper sear. In a small bowl, combine the 1.5 teaspoons Diamond Crystal kosher salt, 1 teaspoon freshly ground black pepper, 0.5 teaspoon smoked paprika, and 1 tablespoon fresh thyme leaves. Rub this mixture evenly over both sides of each pork chop, pressing gently to adhere the seasoning.
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the 2 tablespoons unsalted butter and allow it to melt completely, about 1 minute. Once the butter foams, place the pork chops in the pot, bone-side down. Sear undisturbed for 4-5 minutes until the bottoms develop a deep golden brown crust. Flip each chop and sear the other side for another 3-4 minutes. The internal temperature should reach 140°F at this point—just until the chops are browned but not fully cooked through.
Build the Flavor Base with Aromatics
Remove the pork chops from the pot and set them aside on a plate. Reduce the heat to medium and add the diced 1 whole yellow onion to the same pot. Cook for 3-4 minutes until softened and just beginning to caramelize at the edges. Add the 3 minced garlic cloves and cook for an additional 30 seconds until fragrant—don't let the garlic burn, as it will turn bitter.
Sprinkle the 2 tablespoons all-purpose flour evenly over the onions and garlic. Stir constantly with a wooden spoon for 1-2 minutes until the flour turns a light golden color and the raw flour taste disappears. This creates a roux that will thicken your gravy beautifully. Pour in the 2 cups Campbell's creamy chicken & mushroom broth, scraping up any browned bits from the bottom of the pot with your spoon.
Cook the Rice and Finish the Gravy
Return the seared pork chops to the pot, arranging them on top of the onion mixture. Add the 1.5 cups long-grain white rice and the 2 cups water. Bring the mixture to a gentle simmer over medium heat, then reduce to low. Cover the pot with a tight-fitting lid and cook for 20 minutes without lifting it. This steaming time allows the rice to absorb the liquid while the pork chops finish cooking gently.
After 20 minutes, check the pork chops' internal temperature with a meat thermometer. They should reach 145°F. If they're not quite there, cover the pot and cook for another 5 minutes. The rice should be tender but still slightly firm in the center—it will finish cooking as it rests. Remove the pork chops and set them aside to rest for 5 minutes, tented loosely with aluminum foil.
Thicken the Gravy and Garnish
Return the pot with the rice to medium heat and cook uncovered for 3-4 minutes, stirring occasionally, until the liquid has reduced slightly and the rice is fluffy. If the gravy is too thin, remove the lid and cook for another minute to thicken it. The gravy should coat the back of a spoon but still be saucy enough to cling to the rice and pork chops.
Once the rice is cooked and the gravy has thickened, stir in the chopped 0.25 cup fresh parsley. Taste and adjust the seasoning with additional salt or pepper if needed. Serve the pork chops and rice directly from the pot, spooning the smoky gravy generously over each serving. The one-pot presentation keeps everything warm and makes cleanup effortless.
Pro Tips For Making Campbell'S Pork Chop And Rice
- SEAR THE CHOPS FIRST: Walk away from the stove after browning—those pork chops need to hit 145°F internally, and rushing the sear just makes them tough. I learned this the hard way when my first batch came out gray and dry; now I let them sit in a 350°F oven for 10-12 minutes after searing, then finish in the broth.
- USE BUTTER + FLOUR LIKE A ROUX: Skip the thin slurry—melt 2 tablespoons butter in your pan, whisk in 2 tablespoons flour, and cook for 30 seconds until it smells nutty. This thickens the broth better than just tossing flour in cold, and the flavor? Night and day. (Yes, even if you’re impatient like me.)
- SALT THE BROTH LATER: Campbell’s broth is already salty—taste it first, then adjust after adding the pork chops. I used to dump salt in early and wonder why everything tasted flat; now I add just a pinch of black pepper and let the broth’s seasoning shine.
- COOK THE RICE SEPARATELY: The broth’s richness will turn your rice mushy if you mix them. Cook the rice first in water (1:2 ratio), then stir it into the finished pork-chop broth at the end. It’s an extra pot, but your grains stay firm and the sauce stays creamy.
Common mistakes when making this dish
Skipping the Sear
One of the biggest mistakes is skipping the sear step entirely. That golden crust isn't just for looks—it locks in juices and creates deep flavor through the Maillard reaction. I’ve seen home cooks rush this step, thinking they can just simmer the pork chops in broth.
Without that initial sear, your pork chops will end up dry and bland. Take your time here—4-5 minutes per side is worth it for that perfect crust. 🔥
Overcrowding the Pot
Another common error is overcrowding the pot when searing the pork chops. If you pile them too close together, they’ll steam instead of sear, leading to soggy chops and uneven cooking. I recommend using a large, heavy-bottomed pot or Dutch oven and searing the chops in batches if needed.
This ensures each chop gets that beautiful crust without losing heat. A 12-inch cast iron skillet works well if your pot isn’t big enough.
Underestimating Rest Time
Many home cooks can’t resist slicing into those juicy-looking pork chops the second they come out of the pot. But skipping the 5-minute rest means all those delicious juices will run out, leaving you with dry meat.
Trust me, it’s worth the wait! Tent the chops loosely with foil while they rest—this keeps them warm without trapping moisture. The internal temperature will drop slightly during resting, but that’s normal and actually improves texture.
Ignoring the Roux
The roux made from butter, flour, and onions is what gives this dish its velvety gravy. Skipping it or rushing through the 1-2 minutes of stirring can result in a thin, flavorless sauce. I’ve seen people add the broth too soon, leading to lumps.
Cook the flour until it’s light golden and the raw taste disappears—this is your cue that the roux is ready. Stir constantly to avoid burning, and scrape up those browned bits from the bottom of the pot for extra depth of flavor.
Using the Wrong Rice
Not all rice is created equal, and using the wrong type can ruin your dish. Short-grain rice like Arborio will turn mushy and sticky, while long-grain varieties like jasmine or basmati stay separate and fluffy.
I’ve had people accidentally use instant rice, which absorbs liquid too quickly and ends up dry. Stick to 1.5 cups uncooked long-grain white rice and the 2 cups water called for in the recipe. The rice should be tender but still slightly firm when done—it will finish cooking while resting.
Overcooking the Pork Chops
Pork chops are forgiving, but they can easily dry out if cooked past 145°F internal temperature. I’ve seen home cooks leave them in the pot too long, especially when checking for doneness.
Use a meat thermometer to avoid guesswork—this is the only reliable way to know when they’re perfectly cooked. If your chops are browning too quickly but not reaching temperature, reduce the heat slightly. The goal is tender, juicy meat, not leather-like perfection. 💡
Nutrition facts
Frequently asked questions
Can I substitute Campbell's broth with something else?
The Campbell's creamy chicken & mushroom broth adds that signature depth, but you can use 2 cups chicken broth plus 1 tablespoon Worcestershire sauce for a similar umami punch. For a vegetarian option, swap for vegetable broth with 1 tablespoon soy sauce—just reduce the salt slightly since soy sauce is salty.
How do I make this dish ahead of time?
Prep the pork chops by seasoning and dredging them up to 4 hours ahead, then refrigerate uncovered on a plate. The rice and broth can be combined in the pot 1 day ahead—just reheat gently before adding the chops. For leftovers, store in an airtight container for 3-4 days or freeze portions for up to 3 months.
What's the best way to reheat this dish?
Reheat gently on the stovetop over low heat with a splash of water or broth to prevent drying. Cover the pot and warm for 5-7 minutes, stirring occasionally. Microwave reheating works too—cover with a damp paper towel and heat in 1-minute intervals until warmed through. Avoid high heat to keep the rice fluffy.
Can I use boneless pork chops instead?
Yes, but boneless chops cook faster—reduce searing time to 2-3 minutes per side and check for 145°F internal temp sooner. They'll be slightly less flavorful since they lack the bone's natural juices, but the technique remains the same. For extra moisture, add 1/4 cup water to the pot during cooking.
What sides pair well with this dish?
This one-pot meal is hearty on its own, but classic sides include steamed green beans with lemon, roasted asparagus, or a simple garden salad with vinaigrette. For extra comfort, serve with buttery dinner rolls or cornbread. The smoky gravy balances well with bright, fresh flavors—think roasted Brussels sprouts or sautéed mushrooms.