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This Campbell’s pork chop and rice recipe delivers restaurant-quality comfort food with juicy, pan-seared pork chops smothered in rich tomato gravy over fluffy white rice. The secret lies in using Campbell’s Condensed Tomato Soup as the base for a velvety, savory sauce that clings to every bite—no fancy techniques required.
I’ve perfected this dish over years of weeknight dinners, and it’s become a family favorite for its simplicity and bold flavors.
The juicy pork chops achieve their tenderness through proper seasoning and cooking at the right temperature—medium-high heat for a golden crust, then low and slow to lock in moisture.
Meanwhile, the rice absorbs the aromatic gravy, creating a dish that’s hearty enough for a main course but easy enough for a busy weeknight. The result? A one-pan meal that’s foolproof, satisfying, and ready in under 45 minutes.
Ingredients for campbell's pork chop and rice
Nine simple ingredients transform into a restaurant-style pork chop dinner with velvety tomato gravy.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | 1-inch thick, center-cut preferred |
| Campbell's Condensed Tomato Soup 🍅 | 1 can | 14.5 oz can, no salt added preferred |
| All-Purpose Flour 🌾 | 1 tbsp | For gravy thickening |
| Unsalted Butter 🧈 | 2 tbsp | For pan-searing chops |
| White Rice 🍚 | 1 cup | Long-grain, uncooked |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Divided for seasoning |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Garlic Cloves 🧄 | 2 cloves | Minced for gravy |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Heavy Cream 🥛 | ¼ cup | For gravy richness |
| Onion 🧅 | 1 whole | Diced, for rice |
The pork chops are the star, so bone-in, center-cut makes all the difference—they stay juicier longer. Costco or your local butcher usually has the best selection. If you can't find bone-in, bone-out works, but pat them dry first to get that perfect crust. The no-salt-added Campbell’s soup is key here—it keeps the flavors balanced without overpowering. I grab the 14.5 oz can from the regular grocery store aisle, not the organic section. Fresh parsley? Trader Joe's sells those little clamshells that last forever in the fridge.
No Campbell’s soup? Canned crushed tomatoes plus a pinch of sugar gets you close, but you’ll lose that signature velvety texture. Heavy cream too pricey? Half-and-half works in a pinch. Want extra richness? Add 1 tbsp of cream cheese to the gravy—trust me, it’s a game-changer. The garlic can be jarred if you're in a rush, but fresh has way more punch. For the rice, long-grain white is non-negotiable here. Short-grain gets mushy under the gravy. If you're using instant rice, add an extra splash of broth to keep it fluffy.
Pork chops keep best in the fridge for 2 days—use within that window for peak tenderness. The gravy reheats beautifully, so make extra. Store it in a sealed jar in the fridge for up to 5 days. For the rice, cook it ahead and reheat with a splash of broth to keep it moist. The whole dish freezes well for 3 months—just reheat the chops separately to avoid sogginess. I always double the gravy because it disappears faster than you think.
Why You'll Love This Recipe
- Pantry Magic: I swear by this recipe when I’m staring into an empty fridge at 6:30 PM. The Campbell’s soup does all the heavy lifting—just dump it in, let the pork chops sear in butter, and boom, dinner’s ready. No fancy ingredients, no stress.
- Rich, Unexpected Twist: That tomato soup base might sound simple, but the flour-dusted pork chops add a crispy, buttery crust that melts into tender meat. Honestly, the way the sauce clings to the bone-in chops? It’s like a hug in a bowl.
- Weeknight Warrior: Between us, this feeds four for under $12 and takes less time than waiting for takeout. Double the rice, and you’ve got tomorrow’s lunch sorted—no sad leftovers here, just seconds (or thirds).
- One-Pan, Zero Guilt: One sheet pan, one spatula, and a timer. That’s it. The rice cooks while the chops simmer, and cleanup? Just a wipe-down. My lazy Sundays now include this—because even I deserve a break.
Step-by-step instructions for juicy pork chops with tomato gravy
Here's how to create tender, flavorful pork chops with a rich tomato gravy that ties everything together.
Season and Sear the Pork Chops
Pat the 4 whole bone-in pork chops dry with paper towels—this ensures maximum browning. Season both sides generously with ½ teaspoon of the diamond crystal kosher salt and ¼ teaspoon of the ground black pepper, pressing the seasoning into the meat so it sticks. Let them sit at room temperature for 10 minutes while you prepare the pan.
Heat a large skillet over medium-high heat until hot. Add 1 tablespoon of the unsalted butter and let it melt completely, then add the remaining 1 tablespoon. Once the butter foams, add the pork chops in a single layer, leaving space between them. Sear for 3-4 minutes per side until the chops develop a deep golden-brown crust and internal temperature reaches 145°F at the thickest part. Remove the chops and set aside on a plate, tented loosely with foil to keep warm.
Sauté Onions and Prepare the Rice
In the same skillet (no need to clean it—the fond adds flavor), reduce heat to medium. Add the diced whole onion and cook for 5-6 minutes until softened and just beginning to caramelize. Remove half the onions with a slotted spoon and set aside for the rice.
Rinse the 1 cup white rice under cold water until the water runs clear, then drain well. In a separate pot, bring 1.5 cups chicken broth to a boil. Add the rice and remaining ½ teaspoon diamond crystal kosher salt, then reduce heat to low. Cover and simmer for 15 minutes, then add the reserved onions and remaining ½ teaspoon diamond crystal kosher salt. Cover again and cook for another 10 minutes or until the rice is tender and the liquid is absorbed.
Build the Rich Tomato Gravy
Return the skillet with onions to medium heat. Sprinkle in the 1 tablespoon all-purpose flour and whisk vigorously for 30 seconds to cook off the raw flour taste. Slowly pour in the 1 can Campbell's condensed tomato soup, whisking constantly to prevent lumps. Let the mixture simmer for 3-4 minutes until slightly thickened.
Add the 2 minced garlic cloves and cook for 30 seconds until fragrant. Stir in the ½ cup heavy cream and simmer for another 2 minutes until the gravy reaches your desired consistency—it should coat the back of a spoon but still be pourable. Taste and adjust seasoning with additional salt or pepper if needed.
Finish and Serve
Return the pork chops to the skillet with the gravy, spooning some sauce over each chop. Let them warm through for 1-2 minutes, then transfer everything to serving plates. Garnish each serving with 1 tablespoon of the chopped fresh parsley for a pop of color and freshness.
Serve the pork chops immediately over the fluffy rice, ladling the rich tomato gravy generously over the top. The combination of juicy pork, creamy rice, and velvety gravy makes this a comforting, one-pan meal that's perfect for any weeknight dinner.
Pro Tips For Making Campbell'S Pork Chop And Rice
- SEAR THE CHOPS FIRST: Skip the soup pan right away—pat the pork chops dry, heat a skillet over medium-high, and sear them in butter for 3-4 minutes per side until golden. The crust locks in flavor, and you won’t end up with bland, stew-like meat swimming in soup.
- DON’T SKIP THE FLOUR SLURRY: Mix 1-2 tablespoons of flour with cold water (not hot soup) to make a thin paste—this thickens the sauce properly without clumping. Dumping dry flour in will turn your gravy into glue.
- WATCH THE RICE WATER: Use the same pot you cooked the pork in—after removing the chops, add rice and just enough broth to cover it by ½ inch. The residual meat juices infuse the rice, and you won’t end up with mushy grains or a dry pan.
- SAVE TIME WITH PARBOILED RICE: Start the rice in a separate pot while searing the chops—it cooks faster this way, and you won’t have to juggle two things at once. Just drain it before adding to the pork pan, or the sauce will turn into soup.
Essential equipment for great campbell's pork chop and rice
Skillet Essentials
You only need one high-quality skillet for this recipe—I recommend an 8-inch or 10-inch cast iron skillet like the Lodge Pre-Seasoned Cast Iron for its even heat distribution and natural non-stick properties after proper seasoning.
If cast iron isn't your thing, a stainless steel skillet with a glass lid (like All-Clad Stainless) works perfectly for searing and finishing the dish. Avoid non-stick coatings—they can't handle the high heat needed for that perfect crust on pork chops. 🔥
Thermometer Game-Changer
A meat thermometer is non-negotiable for juicy pork chops. I swear by the ThermoWorks Smoke for its dual probes—one for the skillet temperature and one for the meat. Pork chops should reach 145°F internal temperature at their thickest point.
Without a thermometer, you risk overcooking and dry meat. For budget-friendly options, the Taylor Precision Digital is a reliable alternative.
Whisk for Smooth Gravy
Invest in a good-quality whisk—I use the OXO Good Grips Balloon Whisk—to create that silky tomato gravy. The whisk's wire loops prevent lumps when combining flour and soup, ensuring a velvety texture.
A cheap whisk will leave you with clumps and uneven consistency. Pro tip: Heat the whisk slightly in warm water before using to loosen any dried-on bits from previous uses.
Rice Pot Must-Haves
For fluffy rice, use a medium-sized saucepan with a tight-fitting lid—I prefer All-Clad Stainless for its durability. A wooden spoon (like Ozeri Touch-Grip) helps stir the rice without scratching the pot. If you're short on time, a rice cooker (like Zojirushi) handles the rice perfectly while you focus on the chops. Just
Fresh parsley deserves proper presentation. A Garnish Tools
Nutrition facts
Frequently asked questions
Can I use boneless pork chops instead of bone-in?
Yes, but adjust your cooking time! Boneless chops cook faster—about 2-3 minutes per side—since they're thinner. For best results, use ½-inch thick boneless chops and check for doneness at 145°F internal temperature. The gravy recipe stays the same, but you might need less since boneless chops yield slightly more meat.
What if I don't have Campbell's tomato soup?
No problem! Mix 1 can crushed tomatoes (14.5 oz) with 1 tablespoon sugar and ½ teaspoon salt for a similar flavor. For extra richness, add 1 teaspoon tomato paste to the gravy. The texture won't be identical, but it'll still taste delicious with the same creamy finish.
How do I make this dish ahead of time?
Cook the pork chops and rice separately, then refrigerate in airtight containers for up to 2 days. Reheat the chops in a skillet with a splash of broth, then warm the rice in the microwave with a damp paper towel. Rebuild the gravy fresh—it reheats beautifully but loses some thickness. The chops stay juicy if reheated gently!
Can I substitute brown rice for white?
Technically yes, but timing changes! Brown rice needs 45-50 minutes to cook, so start it first. Use 1.5 cups uncooked brown rice with 3 cups broth (it absorbs more liquid). The texture will be nuttier, but the gravy will still cling perfectly. For extra flavor, toast the rice in the pot with butter for 2 minutes before adding liquid.
Why did my pork chops turn out dry?
Most likely, they cooked too long at high heat. Always use a meat thermometer—pork should reach 145°F at the thickest part. If you don't have one, cut into the thickest chop: juices should run clear, not pink. For extra moisture, baste the chops with 2 tablespoons pan juices during the last 2 minutes of cooking.