Campbell's Pork Chop and Rice Recipe: One-Pan Skillet With Creamy Tomato Gravy

This Campbell's pork chop and rice recipe transforms weeknight dinners into a comforting, creamy one-pan masterpiece. The secret lies in using Campbell's tomato soup as the base for a rich, velvety gravy that coats tender pork chops and fluffy rice in perfect harmony.

Professional results come together in just 45 minutes, with minimal cleanup and maximum flavor impact.

Pan-seared pork chops develop a golden crust while the rice simmers in the creamy tomato gravy, absorbing all that savory depth. The dish balances hearty protein with tender grains, creating a satisfying meal that feels indulgent yet straightforward.

Every bite delivers that familiar, comforting Campbell's flavor—now elevated into a restaurant-worthy skillet dinner.

Ingredients for campbell's pork chop and rice

Creamy Campbell's tomato soup transforms simple pork chops and rice into restaurant-quality comfort food.

The Campbell's tomato soup is the foundation here—grab the 10.5 oz can from any grocery store, but check the expiration date. Whole Foods and Trader Joe's carry it in their canned soup section, though I always keep a few cans on hand for quick meals. For the pork chops, bone-in cuts develop more flavor, but boneless works in a pinch. Pat them dry before cooking to ensure that perfect golden crust. The rice should be long-grain—jasmine or basmati absorb the gravy beautifully without turning mushy.

No white wine? Substitute extra chicken broth at the same amount, though the acidity helps balance the richness. Fresh thyme is ideal, but dried works at one-third the amount—just make sure it's not old. The heavy cream can be swapped for half-and-half if you prefer a lighter texture, but trust me on the full-fat version. For the butter, European-style has more flavor than American, but any unsalted butter will work. If you're short on time, pre-minced garlic from the jar saves steps, though fresh always tastes better.

This dish reheats beautifully—3-4 minutes in the microwave with a splash of water or broth. Store leftovers in an airtight container for 4-5 days in the fridge, though it's even better the next day as flavors meld. For meal prep, cook the rice separately and assemble everything fresh to keep it light. The gravy thickens as it cools, so you can always thin it with a splash of broth when reheating.

Step-by-step instructions for one-pan pork chops with creamy tomato gravy

This method delivers perfectly cooked pork chops and fluffy rice in a single skillet with rich, velvety gravy.

Pat the 4 whole bone-in pork chops completely dry with paper towels—this ensures a perfect sear. Season both sides generously with 1.5 teaspoons salt and 0.5 teaspoon black pepper, pressing the seasoning into the meat so it adheres. Heat a large oven-safe skillet over medium-high heat and add 2 tablespoons unsalted butter. Once the butter foams, place the pork chops in the skillet and cook for 3-4 minutes per side until they develop a deep golden-brown crust.

Here's the thing—don't move the chops during the first 2 minutes of cooking. This allows the butter to render and create that beautiful crust. You'll know they're ready to flip when they release easily from the pan. Transfer the seared pork chops to a plate and tent loosely with aluminum foil to keep warm while you prepare the rice and sauce.

In the same skillet (no need to clean it—the browned bits add flavor), add the finely diced whole yellow onion and cook over medium heat for 3-4 minutes until softened. Add the 3 minced garlic cloves and 1 teaspoon dried thyme, cooking for another 30 seconds until fragrant. Stir in the 1 cup uncooked long-grain white rice, coating each grain with the aromatic oil and butter mixture for 1 minute to toast lightly.

This toasting step prevents the rice from becoming mushy. You'll see the grains become slightly translucent at the edges—that's your signal they're ready for liquid. Pour in the 0.5 cup dry white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2 minutes until mostly evaporated, then add the 1 can Campbell's creamy tomato soup and 1 cup chicken broth, stirring to combine.

Return the pork chops to the skillet, placing them on top of the rice mixture. Bring everything to a gentle simmer over medium-low heat, then reduce heat to low and cover the skillet with a tight-fitting lid. Simmer for 20 minutes without disturbing the contents—this allows the rice to absorb the liquid evenly while the pork chops cook through gently in the residual heat.

After 20 minutes, check the rice for doneness. It should be tender but still slightly firm to the bite—like al dente pasta. If the rice appears dry before the pork chops are fully cooked (internal temperature of 145°F), add 2-3 tablespoons hot water to the skillet. The pork chops should have a pink center with no visible blood when cut—the bone-in pieces take slightly longer to reach safe temperatures than boneless cuts.

Once the rice is tender and the pork chops reach 145°F internally, remove the skillet from heat. Stir in the 0.5 cup heavy cream and let it warm through for 1-2 minutes. The cream will thicken the sauce slightly, creating that signature creamy texture promised in the title. Taste and adjust seasoning if needed—you may need an additional pinch of salt or pepper to balance the acidity from the tomato soup.

Let the entire skillet rest, covered, for 5 minutes before serving. This resting period allows the juices to redistribute throughout the pork chops and rice, ensuring each bite is moist and flavorful. The gravy will thicken slightly during this time, creating a luxurious coating for every forkful.

Transfer the pork chops and rice to serving plates, spooning the creamy gravy generously over the top. Garnish with 0.25 cup chopped fresh parsley for a pop of color and freshness. The parsley not only looks beautiful but also adds a subtle brightness that cuts through the richness of the pork and cream.

Serve immediately while the pork chops are still juicy and the rice maintains its perfect texture. This one-pan method ensures everything stays hot and cohesive, making it ideal for weeknight dinners. The combination of tender pork, fluffy rice, and velvety tomato-cream sauce creates a satisfying meal that feels restaurant-quality.

Troubleshooting this recipe

Pork Chop Overcooking

Bone-in pork chops often dry out if cooked too long or at too high a temperature. Use a meat thermometer to check for an internal temp of 145°F—never guess!

I've ruined chops by flipping them too frequently, so let them develop that golden crust undisturbed for the first 2-3 minutes per side. If your chops are ½-inch thick or less, reduce cook time to 2-3 minutes per side total. 🔥

Rice Texture Issues

Mushy rice happens when too much liquid is added or the heat isn't controlled properly. Start with the exact 1 cup uncooked rice to 2 cups liquid ratio (soup + broth) and simmer covered on low heat.

If your rice absorbs liquid too quickly, reduce heat to lowest setting and add just 1 tablespoon water at a time—never dump in extra broth. For extra insurance, use jasmine rice, which holds up better in creamy sauces.

Gravy Too Thin

The Campbell's tomato soup base is already creamy, but if your gravy seems too thin after adding heavy cream, simmer uncovered for 2-3 minutes to reduce. For instant thickening, mix 1 tablespoon cornstarch with 1 tablespoon cold water, stir into the gravy, and cook for 1 minute until thickened.

I've also had success adding 1 tablespoon cold butter at the end—it melts into a silky texture without breaking the sauce. 💛

Underseasoned Dish

The Campbell's soup already contains salt, but if your dish tastes bland, taste as you go! Add ½ teaspoon extra salt during the rice cooking phase, then adjust with black pepper or a pinch of smoked paprika for depth.

For umami, stir in 1 teaspoon soy sauce or a splash of Worcestershire sauce when adding the chicken broth. The wine adds acidity, so if it tastes flat, squeeze in ½ lemon juice at the end.

Skillet Sticking

Browned bits are flavorful, but if your pork chops stick badly, your skillet isn't hot enough. Preheat your oven-safe skillet over medium-high heat for 2 minutes before adding butter. For stubborn sticking, use a thin metal spatula to gently lift the chops—don't force it!

If needed, add 1 teaspoon olive oil to the pan before searing. A well-seasoned cast iron skillet (like Lodge) prevents sticking better than nonstick, but nonstick works in a pinch.

Wine Substitution Problems

If you skip the wine, the dish loses acidity that balances the richness. For a non-alcoholic version, use ½ cup apple cider vinegar mixed with ½ cup water—it mimics the tang. If using broth instead, add ½ teaspoon lemon juice and ½ teaspoon sugar to compensate.

The wine also deglazes the pan beautifully, so if substituting, add 2 tablespoons extra broth to scrape up browned bits after the onions cook. ✨

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