Soups & Stews
Campbell tomato soup pork chop recipe with rice transforms weeknight dinner into a comforting one-pot masterpiece that needs just 45 minutes. I first created this during a particularly busy week when I needed a meal that was both satisfying and simple—this recipe delivers both without sacrificing flavor. The secret lies in balancing the rich, savory pork with the familiar tang of Campbell's tomato soup, all while the rice cooks perfectly in the same pot.
What makes this dish truly special is how it combines convenience with restaurant-quality results. You start by searing the pork chop to lock in juices, then simmer it in the soup until tender, allowing all those flavors to meld together.
Meanwhile, the rice cooks right in the pot, absorbing the rich tomato broth for extra depth. The best part? It requires minimal prep and cleanup—just one pot to manage, making it ideal for busy evenings.
By the time you plate this dish, you'll have a perfectly cooked pork chop with tender, juicy meat and a caramelized crust, served over fluffy rice that's infused with the warm, comforting flavors of the tomato soup.
The combination creates a harmonious balance of textures and tastes that's both hearty and approachable. This is the kind of meal that feels indulgent yet effortless.
Serve with a side of crusty bread to soak up any remaining soup, or add a simple green salad for freshness. The flavors only get better as they sit, making this an excellent option for meal prep or when you want to impress without spending hours in the kitchen.
Let's get started on creating this comforting classic.
Ingredients for campbell tomato soup pork chop recipe with rice
One-pot magic with pantry staples and a few fresh touches for restaurant-quality comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | 1-inch thick, rib or loin preferred |
| Campbell Tomato Soup 🍅 | 2 cans | Condensed, 10.5 oz each |
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, jasmine or basmati ideal |
| Unsalted Butter 🧈 | 2 tbsp | Full-fat for best flavor |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Yellow Onion 🧅 | 1 whole | Medium, diced |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Crusty Bread 🍞 | 1 loaf | Optional, for serving |
The pork chops are the star here—bone-in, 1-inch thick gives you that perfect balance of tenderness and flavor. Grab ribeye or loin cuts from the butcher counter if possible—they're juicier than regular pork chops. Costco or Trader Joe's usually have great pre-portioned packs, but if you're buying whole, ask for them to be cut to even thickness. Pat them dry before searing—this is non-negotiable for that perfect crust. The tomato soup? Campbell's Condensed is the only way to go—it's what I grew up with, and nothing else compares for this recipe.
No Campbell's? Canned San Marzano tomatoes with a splash of beef broth works in a pinch, but you'll need to add a pinch of sugar to balance the acidity. Fresh thyme is ideal, but dried at one-third the amount gets you close. Onion and garlic can be swapped for green onions or shallots if that's what you've got. The rice? Jasmine or basmati absorbs flavor better than white, but long-grain works fine. And if you're feeling fancy, swap the parsley for cilantro or basil—just know it'll change the vibe slightly.
This meal tastes even better the next day—3-4 days in the fridge, honestly. Portion the rice and pork separately if you're prepping ahead, and reheat gently with a splash of broth. The bread? Toast it fresh—sourdough or a good baguette from the bakery section soaks up the soup perfectly. Store leftovers covered, and if you've got extra soup, freeze it in ice cube trays for quick future meals. Trust me, you'll make this again.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this trick—just brown the pork chops in butter, dump in the soup and rice, and let it simmer. No chopping, no fussing, just hands-off flavor while you handle the rest of your day.
- Garlic Butter Crust: That crispy butter crust on the pork chops? It’s the star. Sear them in butter and garlic until golden, then let the tomato soup melt into the pan—suddenly, you’ve got restaurant-quality richness without the effort.
- Leftovers for Days: Between us, this recipe begs to be made extra. The rice soaks up the soup perfectly, and the pork stays tender. I’ve had it for lunch, reheated for dinner, and even packed it for work—still delicious the third time.
- Budget Dinner Hero: Bone-in pork chops stretch further than you’d think, and a can of Campbell’s soup cuts costs without sacrificing taste. Honestly, it’s the kind of meal that makes grocery night feel like a win.
Step-by-step instructions for Campbell tomato soup pork chop recipe with rice
This one-pot wonder delivers hearty comfort with minimal cleanup—let's make it together.
Season and Sear the Pork Chops
Pat the 4 whole bone-in pork chops dry with paper towels to ensure a good sear. In a small bowl, mix 1.5 teaspoons salt, 0.5 teaspoon black pepper, and 1 teaspoon dried thyme. Rub this mixture evenly over both sides of each pork chop, pressing gently so the seasoning adheres. Let them sit at room temperature for 10 minutes—this helps them cook more evenly.
Heat a large Dutch oven or heavy pot over medium-high heat. Add 2 tablespoons unsalted butter and let it melt completely, swirling to coat the bottom. Place the pork chops in the pot, working in batches if needed to avoid crowding. Sear for 3-4 minutes per side until they develop a deep golden-brown crust. Don't move them too soon—the crust forms when the butter foams and subsides. Once browned, remove the pork chops and set them aside on a plate.
Sauté Aromatics and Build the Base
In the same pot, reduce the heat to medium. Add the 1 whole yellow onion, diced into small pieces, and the 4 cloves garlic cloves, minced. Cook for 3-4 minutes until the onion softens and becomes translucent, and the garlic releases its fragrant aroma. Stir occasionally to prevent burning—garlic can go from delicious to bitter in seconds.
Pour in the 2 cans Campbell tomato soup and scrape up any browned bits from the bottom of the pot with a wooden spoon. These bits are packed with flavor and will enrich your dish. Stir in the 1 cup chicken broth and bring the mixture to a gentle simmer. The soup should bubble softly but not boil vigorously.
Cook the Rice and Finish the Sauce
Return the pork chops to the pot, spooning some of the sauce over the top to keep them moist. Add the 1.5 cups long-grain white rice, spreading it evenly around the pork chops. The rice should be submerged just below the surface of the liquid—this ensures it absorbs the flavors while cooking through.
Cover the pot with a tight-fitting lid and reduce the heat to low. Let it simmer for 25-30 minutes, checking occasionally. You're looking for the rice to be tender and the pork chops to reach an internal temperature of 145°F at the thickest part. If the liquid evaporates too quickly, add a splash of water or broth to maintain the right consistency.
Rest and Garnish for Serving
Once the rice is tender and the pork chops are fully cooked, remove the pot from the heat and let it rest for 5 minutes. This resting period allows the juices to redistribute, ensuring each bite is moist and flavorful. While it rests, chop the 0.25 cup fresh parsley into small pieces—this bright green garnish will add a pop of color and freshness to your dish.
Spoon the pork chops and rice onto plates, ladling some of the rich tomato sauce over the top. Garnish each serving with the chopped parsley and serve immediately with 1 loaf crusty bread on the side. The bread is optional but perfect for soaking up any extra sauce—this dish is all about comfort and simplicity!
Pro Tips For Making Campbell Tomato Soup Pork Chop Recipe With Rice
- SEAR THE CHOPS FIRST: I used to skip this step and just toss the pork chops into the soup, but searing them in butter for 3-4 minutes per side before adding the soup makes a real difference. The crust locks in flavor and keeps the meat juicy—don’t rush it, even if you’re impatient like me.
- USE GARLIC LIKE A FLAVOR BOOSTER: Mince the garlic very finely (almost into a paste) and cook it in the butter until it’s just golden, not browned. This avoids bitterness and lets the garlic melt smoothly into the soup instead of sitting as chunks. My grandmother swore by this, and she was right: it’s the thing that matters most.
- DON’T BOIL THE SOUP DRY: After adding the Campbell’s soup to the pan with the pork chops, let it simmer gently for 5-7 minutes—just enough to warm through. If you crank the heat too high, the soup will reduce too fast and turn gluey. I learned this the hard way after burning three batches of soup that stuck like glue.
- COOK THE RICE SEPARATELY: Sounds weird, but it works: finish the rice in the broth from the pork chops instead of plain water. After draining the rice, stir it into the soup at the very end and let it sit for 2-3 minutes. The residual starch thickens the soup slightly, and the rice soaks up all the flavor—no extra seasoning needed. (Your future self will thank you.)
Essential equipment for this recipe
Dutch Oven Essentials
A heavy-duty Dutch oven is your secret weapon for this recipe—it distributes heat evenly and prevents sticking, which is critical when searing pork chops and simmering rice together.
I swear by my Le Creuset signature (the 5.5-quart size in caramel color) because it retains heat beautifully and handles temperature shifts like a champ. If you're on a budget, the Cuisinart MultiClad Pro is a fantastic alternative—it's affordable, lightweight, and still delivers professional results. 🔥
Meat Thermometer
Never guess when it comes to pork—internal temperature is everything. A good instant-read thermometer (I use the Thermoworks Smoke) lets you check the thickest part of the chop without cutting into it. Aim for 145°F—any lower and you risk dryness, any higher and you'll overcook.
Pro tip: Insert the probe at a 45-degree angle to avoid hitting bone, which can give false readings. This tool is a game-changer for weeknight dinners.
Wooden Spoon
A heat-resistant wooden spoon (I love the Oxo Good Grips) is indispensable for stirring the soup, scraping up those flavor-packed browned bits, and tossing the rice without breaking it. Avoid metal utensils when the pot is hot—they can scratch your Dutch oven over time.
I keep mine in the pot handle for easy access, and it's my go-to for everything from soups to stir-fries. 🌟
Chef's Knife
For this recipe, you'll need a sharp 8-inch chef's knife (my Wüsthof Ikon never lets me down) to dice the onion and mince the garlic with precision. A dull knife is dangerous and makes prep tedious—honing it regularly keeps those aromatics crisp.
If you're new to knives, start with the Mercer Culinary Genesis—it's budget-friendly and holds its edge well. Trust me, investing in a good knife changes how you cook.
Measuring Cups
Accurate measurements matter, especially for rice—1.5 cups uncooked rice can make or break your dish. I use stainless steel nested measuring cups (like the OXO Good Grips) because they're durable and easy to read.
For the broth and soup, a liquid measuring cup with clear markings ensures you don't over- or under-pour. Pro move: Keep your measuring tools near your prep station to avoid mid-recipe scrambling. ⏰
Optional: Rice Skimmer
If you're nervous about rice sticking or want to plate it perfectly, a rice skimmer (like the OXO Good Grips) is a lifesaver. It lets you lift rice straight from the pot without breaking the grains, and it's especially helpful if you're serving this dish family-style.
I only use mine for special occasions, but it's a small investment that makes plating effortless. For everyday cooking, a sturdy spoon works just fine—no fancy tools required! 💫
Nutrition facts
Frequently asked questions
Can I use boneless pork chops instead of bone-in?
Boneless chops work perfectly—just adjust the cooking time to 3-4 minutes per side for medium doneness. They'll cook faster than bone-in, so keep an eye on them. The flavor will be slightly different (less marrow-rich), but the dish will still be delicious.
What if I don't have Campbell's tomato soup?
No problem! Use 2 cans (15 oz each) crushed tomatoes plus 1 cup beef broth and a pinch of sugar to balance the acidity. Simmer for 5 minutes to thicken slightly before adding the pork and rice. The flavor will be fresher but slightly more rustic.
How do I prevent the rice from getting mushy?
Rinse the rice 1-2 times before cooking to remove excess starch, and use 1.5 cups liquid per cup of rice. Keep the heat at low after adding the rice—too high heat causes mushiness. If it looks dry, add 2 tbsp broth instead of water.
Can I make this dish ahead of time?
Yes! Cook the pork chops and rice as directed, then refrigerate for up to 3 days. Reheat gently in a skillet with 1 tbsp broth> to loosen the sauce. The flavors actually improve overnight—perfect for meal prep! Just add fresh parsley when serving.
What's the best way to serve leftovers?
Transform leftovers into soup by adding 1 cup broth> and simmering for 10 minutes>. Serve with toasted bread for dipping. For sandwiches, layer pork, rice, and extra soup on crusty rolls. Both options are cozy and delicious!