Soups & Stews
This Campbell's soup pork chops and rice recipe delivers one-pot comfort with tender pork chops, fluffy rice, and a savory celery crown crunch topping.
The secret lies in using Campbell's cream of mushroom soup as the base for a rich, velvety sauce that coats every bite—transforming simple ingredients into a hearty meal that feels like a restaurant favorite.
Perfect for busy weeknights, this recipe combines foolproof searing for juicy pork chops with long-grain rice cooked directly in the soup broth. The celery crown crunch adds a satisfying textural contrast, while the garlic and herbs elevate the dish to something special.
Ready in under 45 minutes, it’s the kind of meal that warms up both the kitchen and the soul.
Ingredients for campbell's soup pork chops and rice
Pantry staples and fresh produce combine for this restaurant-worthy Campbell's soup pork chop dish.
| 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 ideal |
| Campbell's Cream of Mushroom Soup 🍄 | 2 cans | Condensed, 10.5 oz each |
| Celery Stalks 🧅 | 4 whole | Fresh, stringy variety preferred |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced for even distribution |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish and flavor |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme leaves |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for robust flavor |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Unsalted Butter 🧈 | 2 tbsp | Cold, for searing pork chops |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium, homemade or quality brand |
| Panko Breadcrumbs 🍞 | ½ cup | For celery crown crunch |
| Grated Parmesan Cheese 🧀 | ¼ cup | Freshly grated for best texture |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For finishing celery crown |
The Campbell's cream of mushroom soup is the heart of this recipe—grab the 10.5 oz cans from the supermarket's soup aisle, not the condensed section. For the pork chops, center-cut bone-in ensures juicy results; avoid thin cuts that dry out. Trader Joe's and Whole Foods often carry premium cuts, but your local butcher can trim them to perfect thickness. Fresh thyme and parsley elevate the dish, so look for vibrant green leaves at the grocery store—wilted herbs signal age. The celery should be crisp and stringy, not rubbery or yellowing, which indicates it's past its prime.
No Campbell's soup? Homemade mushroom cream sauce works—sauté 2 cups sliced mushrooms with 2 tbsp butter, 1 tbsp flour, 1 cup chicken broth, and 1 tsp Dijon mustard until thickened. Short on celery? Substitute with 2 cups finely chopped bell peppers for a sweeter crunch. The Panko breadcrumbs can be swapped for crushed cornflakes (toasted for extra crunch) if unavailable. For a lower-sodium version, omit the salt in the soup and adjust to taste at the end. Fresh herbs? Use double the amount of dried (e.g., 2 tsp dried thyme instead of 1 tsp fresh).
The pork chops and rice can be prepped ahead—sear the chops and refrigerate up to 24 hours before cooking, then finish in the oven. The celery crown topping is best made fresh but can be pre-assembled and refrigerated for 1 hour before baking. Store leftovers in an airtight container for up to 3 days in the fridge, though the rice texture softens over time. For freezing, portion the pork chops and sauce separately—thaw overnight in the fridge before reheating to preserve texture. The celery crown loses crunch when reheated, so it’s best served fresh alongside the main dish.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this trick—just toss everything in one skillet after browning the pork chops. Celery and garlic sizzle into the soup while the rice simmers below, so you’re not juggling pots. The pork chops stay juicy because they steam in their own juices, and the soup thickens right into the rice. No straining, no extra dishes.
- Rich Without Effort: That can of Campbell’s Cream of Mushroom soup does all the heavy lifting—deep umami, velvety texture, and just enough tang to cut through the pork’s richness. Honestly, the first time I made this, I nearly skipped the extra seasoning because the soup alone made the whole dish taste restaurant-level. (Yes, even on a Tuesday night.)
- Leftovers That Beg for Seconds: This meal actually improves the next day. The rice soaks up the extra sauce, the pork gets even more tender, and reheating it in the microwave takes all of 90 seconds. Between us, I’ve brought this to work three times—my coworkers still ask for it, and I’ve never had to explain why it’s “just” a soup-based recipe.
- Budget Meal for Crowds: Bone-in pork chops stretch further than you’d think, and a single can of soup feeds four without breaking the bank. I’ve fed my whole family (plus a neighbor who “just happened” to stop by) for under $12. The celery and garlic add freshness for pennies, and the rice fills everyone up—no one feels shortchanged, even if it’s not the fanciest dish on the table.
Step-by-step instructions for one-pot pork chops with celery crown crunch
A single pot delivers tender pork chops, fluffy rice, and crisp celery crowns—all with minimal cleanup.
Prep the Celery Crowns and Season the Pork
Start by preparing the celery crowns: Cut the 4 whole celery stalks diagonally into ½-inch slices, removing any stringy fibers. In a small bowl, mix the 0.5 cup panko breadcrumbs, 0.25 cup grated parmesan cheese, 1 tsp dried thyme, 0.5 tsp ground black pepper, and 1.5 tsp salt. Toss the celery slices in this mixture until evenly coated.
Pat the 4 whole bone-in pork chops dry with paper towels, then season both sides generously with the remaining 0.5 tsp salt and 0.5 tsp ground black pepper. Let them sit at room temperature for 15 minutes—this ensures even cooking and better searing.
Sear the Pork Chops and Sauté Aromatics
Heat a large, heavy-bottomed pot (like Dutch oven) over medium-high heat until hot. Add the 2 tbsp unsalted butter and let it melt, swirling to coat the bottom evenly. Once the butter foams, add the pork chops and sear for 3-4 minutes per side until golden brown and crispy. Remove the chops and set aside on a plate.
In the same pot, reduce heat to medium and add the 1 tbsp extra-virgin olive oil. Add the 4 minced garlic cloves and sauté for 30 seconds until fragrant. Pour in the 1.5 cups chicken broth and scrape up any browned bits from the bottom—this adds depth of flavor to the sauce.
Cook the Rice and Combine with Soup
Add the 1 cup long-grain white rice to the pot and stir to coat the grains in the broth. Bring to a boil, then reduce heat to low and cover tightly with a lid. Simmer for 15 minutes without stirring—this prevents the rice from becoming mushy. After 15 minutes, stir in the 2 cans Campbell's cream of mushroom soup and mix well.
Return the seared pork chops to the pot, spooning some of the mushroom sauce over the top. Cover again and simmer for another 10 minutes on low heat. The pork should reach an internal temperature of 145°F—use a meat thermometer to check the thickest part of the chop.
Finish with Crispy Celery Crowns and Garnish
While the pork chops rest, heat a separate skillet over medium heat with 1 tbsp extra-virgin olive oil. Add the coated celery crowns in a single layer and cook for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
Divide the rice and pork chops among four plates, spooning the creamy mushroom sauce over the top. Arrange the crispy celery crowns around the edges of each serving. Garnish with the 0.25 cup chopped fresh parsley for a pop of color and freshness. Serve immediately while the celery crowns are still crisp.
Pro Tips For Making Campbell'S Soup Pork Chops And Rice
- SEAR THE CHOPS FIRST: That creamy Campbell’s soup will soak up any moisture, so start by patting the pork chops bone-side down on a paper towel until they’re bone-dry—then sear them in a hot skillet with oil until they release a deep golden crust. I learned this the hard way after serving rubbery chops that just absorbed the soup without any payoff.
- DON’T SKIP THE SOUP REDUCTION: After browning your celery and garlic, pour in half the Campbell’s soup and let it simmer for 5 minutes before adding the rest—this thickens the sauce and cuts the wateriness that makes the dish feel flat. (Yes, even if the recipe doesn’t say it.)
- USE THE BONE FOR FLAVOR: The pork chop bone isn’t just for looks—it adds depth to the sauce. After searing the chops, drop the bones into the pot with the soup and let them simmer for 10 minutes. The marrow melts into the creaminess, turning a simple dish into something richer. (Save the meat for later.)
- UPGRADE WITH A SPLASH OF CREAM: The Campbell’s soup is convenient, but a tablespoon of heavy cream or half-and-half stirred in at the end makes the sauce velvety instead of just thick. It’s a lazy but effective way to elevate the whole thing—no one will know you cheated.
Perfect pairings for these flavors
Creamy Soup Sauce Upgrades
Swap the Campbell's cream of mushroom soup for a homemade mushroom cream sauce—sauté 2 cups sliced mushrooms with 2 tbsp butter and 1 tbsp flour, then deglaze with 1 cup chicken broth and 1 tsp Dijon mustard.
Simmer until thickened for a richer, fresher flavor. For extra depth, stir in ½ cup heavy cream at the end. 🍄
Crispy Side Pairings
Serve alongside garlic roasted potatoes—toss 1.5 lbs baby potatoes with 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp smoked paprika, and ½ tsp salt.
Roast at 425°F for 30 minutes until golden. Alternatively, crispy Brussels sprouts (halved and roasted with bacon) add a smoky contrast to the creamy dish.
Beverage Harmony
A crisp Sauvignon Blanc like Kim Crawford or Oyster Bay cuts through the richness with its citrus notes. For beer lovers, a Belgian witbier (like Hoegaarden) offers a refreshing, spicy-sweet balance. Avoid heavy reds—they’ll overpower the delicate mushroom and herb flavors. 🍷
Herb-Focused Garnishes
Brighten the plate with chopped chives or microgreens for a delicate, fresh finish. A drizzle of truffle oil (just ½ tsp) adds luxurious depth without overpowering. For heat, sprinkle with crushed red pepper flakes or a pinch of freshly cracked black pepper right before serving.
Meal Prep Add-Ons
Prep pickled red onions ahead—they add a tangy crunch. Thinly slice 1 red onion, soak in ½ cup vinegar, 1 tsp sugar, and ½ tsp salt for 30 minutes.
Drain before serving. Another prep-friendly option: quick-pickled cucumbers (slice, mix with vinegar, salt, and a pinch of dill). Both keep for 5 days in the fridge. 🥒
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 5-7 minutes faster than bone-in. For this recipe, sear for 2-3 minutes per side (instead of 3-4) and reduce the final simmering time to 8 minutes instead of 10. Use a meat thermometer to check for 145°F internal temp.
What if I don’t have Campbell’s cream of mushroom soup?
Make a quick substitute! Sauté 2 cups sliced mushrooms with 2 tbsp butter and 1 tbsp flour, then add 1 cup chicken broth and 1 tsp Dijon mustard. Simmer until thickened—this mimics the creaminess. For extra richness, stir in ½ cup heavy cream at the end.
How do I keep the celery crowns crispy?
Cook them in a single layer over medium heat for 3-4 minutes per side—don’t overcrowd the pan. Use panko breadcrumbs (not regular) for maximum crunch. For extra insurance, broil for 1-2 minutes at the end. Serve immediately to prevent sogginess.
Can I make this recipe in a slow cooker?
Yes! Brown the pork chops first, then add everything (except celery crowns) to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in the celery crowns during the last 30 minutes to crisp them. The rice may absorb more liquid—add ¼ cup broth if needed.
Why did my pork chops turn out dry?
Overcooking is the most common cause—pork chops should reach 145°F internal temp, not higher. Let them rest 5 minutes before slicing to retain juices. For extra moisture, baste with the mushroom sauce during the final 5 minutes of cooking. Bone-in chops stay juicier than boneless.