Soups & Stews
Campbell tomato soup and pork chops with rice is the ultimate one-pot comfort meal that transforms weeknight dinner into a restaurant-quality experience in just 30 minutes. I created this recipe during a particularly hectic week when I needed something hearty, satisfying, and—most importantly—easy to clean up. The secret lies in balancing the sweet-tangy tomato soup with perfectly seared pork chops and fluffy rice, all cooked together in one pot for minimal fuss.
This dish delivers on both comfort and convenience: the pork chops develop a golden crust while the rice absorbs the rich tomato broth, creating a cohesive meal where every bite is balanced.
I've tested this recipe countless times, and it never fails to impress—whether you're feeding a family or treating yourself after a long day. The beauty of this method is that you can customize it with optional vegetables like carrots or celery for extra texture and flavor.
What you'll end up with is a plate that looks as good as it tastes: tender pork chops with crispy edges, perfectly cooked rice, and a velvety tomato soup that ties everything together. The aroma alone will have everyone gathered around the table, and the best part?
Only one pot to clean afterward. This is the kind of meal that feels like a hug in food form—warm, comforting, and impossible to resist.
The recipe scales beautifully too, so you can easily double it for leftovers or a crowd. Pair it with a simple green salad for freshness or crusty bread to soak up any remaining soup. Let's make this comforting meal a regular in your rotation—it's that good.
Ingredients for campbell tomato soup pork chop recipe with rice
Pantry staples plus a few fresh ingredients—this one-pot meal comes together faster than takeout.
| Ingredient | Amount | Notes |
|---|---|---|
| Campbell Tomato Soup 🍅 | 2 cans | Condensed, not low-fat |
| Boneless Pork Chops 🥩 | 4 whole | 1-inch thick, cutlets preferred |
| Long-Grain White Rice 🌾 | 1 cup | Uncooked, jasmine or basmati |
| Unsalted Butter 🧈 | 2 tbsp | For searing pork chops |
| All-Purpose Flour 🌾 | ¼ cup | For dredging pork chops |
| Garlic Cloves 🧄 | 2 cloves | Minced for flavor boost |
| Carrots 🥕 | 2 whole | Optional, sliced for texture |
| Celery Stalks 🧅 | 2 whole | Optional, chopped for depth |
| Chicken or Vegetable Broth 💧 | 1 cup | Low-sodium preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
| Olive Oil 🫒 | 1 tbsp | For one-pot cooking |
The pork chops are the star here, so pick even-cut pieces—about 1-inch thick. Costco or local butchers usually have the best selection for consistent cooking. If you can't find cutlets, just pound thicker chops to even thickness with a meat mallet. The Campbell soup is non-negotiable for that classic flavor, but if you're feeling fancy, add a splash of heavy cream at the end for richness. For the veggies, I always grab carrots and celery from the store's pre-cut section—saves time without sacrificing quality.
No Campbell soup? Homemade tomato soup with a splash of cream works just as well. Short on thyme? Oregano or basil at the same amount gives a similar vibe. The broth can be swapped for water in a pinch, but low-sodium is key—you're adding salt separately. For extra crispiness on the pork chops, use a mix of flour and cornstarch instead of plain flour. And if you're feeling adventurous, add a dash of smoked paprika to the flour mix for depth. The rice? Jasmine or basmati cooks faster and has that lovely fragrance.
This meal reheats like a dream—just add a splash of broth or water to loosen it up. Keeps in the fridge for 3-4 days, though it's best enjoyed fresh. For leftovers, I portion into containers with a little extra soup on top—microwaves in 2 minutes. The pork chops stay juicy if you don't overcook them, and the rice absorbs all that delicious tomato flavor. Double the recipe? No problem—just use a larger pot. And trust me, the aroma alone will have everyone running to the table.
Why You'll Love This Recipe
- Here’s what sold me: the rich tomato soup base meets that golden, buttery crust on the pork. It’s like a hug in a bowl—comforting but not heavy, and the rice soaks up every last bit of flavor.
- Pantry Magic: I swear by this one—no fancy ingredients, just a can of Campbell’s and a few staples. The buttery flour coating on those pork chops? That’s the secret; it turns them crispy in minutes without standing over the stove.
- Creamy Crisp Contrast: Here’s what sold me: the rich tomato soup base meets that golden, buttery crust on the pork. It’s like a hug in a bowl—comforting but not heavy, and the rice soaks up every last bit of flavor.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Cook the rice, sear the chops, dump in the soup—it reheats beautifully. Pack it for work, or serve it cold the next day with crackers. (Yes, even on a Tuesday night.)
Step-by-step instructions for Campbell tomato soup and pork chops with rice
Here's how to create this hearty, one-pot meal that combines savory pork chops with creamy tomato soup and fluffy rice.
Season and Prepare the Pork Chops
Start by patting the 4 whole boneless pork chops dry with paper towels. I always do this first because moisture on the surface prevents proper browning. Season both sides generously with 1.5 teaspoons salt and 0.5 teaspoon black pepper, pressing the spices into the meat so they adhere well.
Place the 0.25 cup all-purpose flour in a shallow dish. Dredge each pork chop lightly by pressing it into the flour, then shaking off any excess. This creates a delicate crust that will help the pork chops brown beautifully while keeping them tender. Set the seasoned chops aside while you prepare the rest of your ingredients.
Sauté the Aromatics and Sear the Pork
In a large, deep skillet that can handle one pot cooking (I use a 5-quart Dutch oven), heat 1 tablespoon olive oil over medium-high heat until shimmering. Add the 2 whole carrots, sliced into thin rounds, and 2 whole celery stalks, chopped into small pieces. Cook for 4-5 minutes until the vegetables begin to soften and release their natural sweetness.
Add 2 cloves minced garlic and 0.5 teaspoon dried thyme, stirring for 30 seconds until fragrant. This is where the foundation of your flavor builds. Push the vegetables to one side of the pan and add 2 tablespoons unsalted butter. When the butter foams, carefully place the flour-dredged pork chops in the pan, spacing them evenly.
Cook the Pork Chops and Prepare the Rice
Cook the pork chops for 3-4 minutes per side until they develop a golden-brown crust. You'll know they're ready when they release easily from the pan. Remove the pork chops and set them aside on a plate. In the same pan, add 1 cup long-grain white rice and stir to coat it in the fond (those delicious browned bits) at the bottom of the pan.
Pour in 2 cans Campbell tomato soup and 1 cup chicken or vegetable broth, stirring well to combine. The soup should just cover the rice - this ensures perfect absorption without making the dish watery. Bring the mixture to a gentle simmer, then return the pork chops to the pan, spooning some of the soup mixture over them to keep them moist.
Simmer Until Perfectly Cooked
Cover the skillet with a tight-fitting lid and reduce heat to low. Let the mixture simmer gently for 20-25 minutes, stirring occasionally. The rice should be tender and the pork chops should reach an internal temperature of 145°F when checked with a meat thermometer. Here's the thing - the pork chops will continue cooking in the residual heat after you remove them from the pan, so it's better to pull them out slightly underdone.
Once everything is cooked, let the dish rest for 5 minutes covered. This resting period allows the flavors to meld together and the rice to finish absorbing any remaining liquid. The result should be juicy pork chops, perfectly cooked rice, and a rich tomato sauce all in one delicious, comforting pot.
Pro Tips For Making Campbell Tomato Soup Pork Chop Recipe With Rice
- Sear Pork Chops First: Hit the pan with medium-high heat—no need to go crazy—and let those pork chops develop a crust for 3-4 minutes per side before pulling them out. I used to skip this and just simmer them in the soup, but that crust is what keeps them from turning into sad, gray mush. (Yes, even if you're impatient like me.)
- Deglaze Like a Pro: After searing the pork chops, don’t just dump the soup in right away. Splash in a splash of water or broth first, scrape up those browned bits with a wooden spoon—those are flavor bombs—and let them sizzle for 30 seconds. That’s where the depth of flavor comes from, not just the canned soup.
- Don’t Crowd the Rice: When cooking the rice alongside the pork chops, resist the urge to pile it all in one pot. Use a separate pan or a wider one if you have to—crowding turns rice into glue. A 1:2 rice-to-water ratio and a tight lid will give you fluffy grains every time. (Your future self will thank you.)
- Season the Soup: Campbell’s tomato soup is salty, but not enough when paired with buttery pork chops and rice. Taste it before adding the pork chops, and adjust with a pinch of sugar (to balance acidity) or a splash of heavy cream if you’re feeling fancy. I learned this the hard way after serving a bowl that tasted like straight-up salt bomb.
Storing and reheating your campbell tomato soup pork chop recipe with rice
Fridge Storage Tips
Let your one-pot meal cool to room temperature for no more than 2 hours before storing. Transfer to an airtight container—I love my glass Pyrex with snap-on lids. The flavors actually deepen overnight as the tomato soup and pork juices meld together.
Store for up to 4 days at 40°F or below, though I find it tastes best within 2-3 days. The rice stays fluffy and the pork chops remain tender when properly refrigerated. 🥫
Freezer-Friendly Method
This dish freezes beautifully for up to 3 months with minimal quality loss. Portion into quart-sized freezer bags (leave 1 inch headspace for expansion) or airtight containers. I always label with the date and reheating instructions.
The tomato soup creates a natural protective barrier around the pork chops, preventing freezer burn. Thaw overnight in the fridge before reheating for best results. ❄️
Stovetop Reheating
My preferred method because it preserves texture perfectly. Pour the chilled meal into a skillet with 2 tablespoons water or broth to prevent sticking. Heat over medium-low heat for 10-15 minutes, stirring occasionally.
The pork chops will need 5-7 minutes to warm through completely. Taste and adjust seasoning—you might need a pinch more salt after reheating. The rice absorbs the extra liquid beautifully, keeping it moist. 🔥
Microwave Shortcuts
For quick lunches, transfer to a microwave-safe dish with a splash of broth. Cover with a damp paper towel and heat on 70% power for 3-4 minutes, stirring halfway. The pork chops should reach 165°F internal temperature—use a meat thermometer to check.
Add a bit more broth if the rice looks dry. I microwave individual portions in 2-minute bursts for even heating. The tomato soup reheats perfectly this way, maintaining its creamy texture. ✨
Leftovers Hack
Double the recipe for easy leftovers—I always do this when hosting. Store components separately if possible: pork chops in one container, rice and soup in another. Reheat the rice and soup first, then warm the pork chops separately for 3-4 minutes.
This prevents overcooking the meat. I like to serve leftovers with a sprinkle of fresh parsley and a wedge of lemon to brighten the flavors. The tomato soup reheats even better the next day! 💫
Portion Control
When reheating, aim for 1 cup portions per serving to maintain proper texture ratios. The rice-to-soup-to-pork balance is delicate—too much soup makes the rice mushy. For kids or picky eaters, I serve the rice and pork separately with soup on the side.
The meal reheats best when portions are similar in size. If storing for multiple meals, divide into 2-cup containers—perfect for lunchboxes or quick dinners. 🍽️
Nutrition facts
Frequently asked questions
Can I use frozen pork chops instead of fresh?
Just thaw them completely in the refrigerator overnight. For best results, pat them completely dry before seasoning and dredging in flour. Frozen chops work perfectly, but avoid using pre-breaded ones—they won't brown as nicely in this one-pot method.
How do I keep the rice from getting mushy?
Use the exact 1:2 rice-to-liquid ratio (1 cup rice to 2 cups liquid total) and don't peek under the lid while cooking! Stirring too much releases starch that makes rice gummy. Also, let the rice sit covered for 5 minutes after cooking before serving—this resting time is crucial.
What's the best way to make this dish kid-friendly?
Cut the pork chops into bite-sized pieces before cooking, and serve the rice and soup separately. Kids often prefer deconstructed meals. You can also blend the tomato soup slightly for a smoother texture, or add a sprinkle of shredded cheese on top when serving.
Can I make this in a slow cooker instead?
Yes! Brown the pork chops first, then transfer everything to a slow cooker on low for 6-7 hours or high for 3-4 hours. The rice will absorb the flavors beautifully. Just check the pork chop temperature at the end—it should reach 145°F internally.
Why does my pork chop taste dry?
Overcooking is the most common reason. Use a meat thermometer and remove chops at 145°F—they'll continue cooking in the residual heat. Also, don't skip the resting time after cooking. If they're still dry, try brining them for 30 minutes in salted water before cooking next time.