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Campbell's pork chop and rice recipe delivers a restaurant-worthy meal with minimal effort—juicy pork chops seared to golden perfection alongside fluffy rice, all on one pan. The secret lies in a simple seasoning blend and slow cooking method that transforms tough cuts into tender, flavorful bites without drying them out. This one-pan approach means less cleanup and more time enjoying the meal.
What sets this dish apart is the balance of textures: crispy, caramelized pork chops with tender, aromatic rice that soaks up every savory note. Whether you're feeding a family or treating yourself to a hearty dinner, this recipe combines simplicity with professional results.
The pork remains juicy thanks to a gentle cooking technique, while the rice develops a subtle crust at the edges, adding depth to every bite.
Ingredients for campbell's pork chop and rice
Four juicy pork chops and aromatic rice—simple ingredients for a restaurant-quality one-pan meal.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | 1-inch thick, ribeye or sirloin cut |
| Long-Grain White Rice 🌾 | 1 ½ cups | Uncooked, jasmine or basmati preferred |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Unsalted Butter 🧈 | 3 tbsp | Cold, cut into pieces |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Shallots 🧅 | 2 whole | Minced, or substitute 3 tbsp chopped onion |
| Dry White Wine 🍷 | ½ cup | Substitute extra broth if unavailable |
| Fresh Thyme 🌿 | 2 sprigs | Leaves only, or 1 tsp dried |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 1 tbsp | For searing pork |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The pork chops are the star here, so ribeye or sirloin cuts with bone-in deliver the best flavor and texture. Look for chops with good marbling—Costco or local butchers often have excellent selections. If you can't find bone-in, use boneless but pound them to even thickness. The rice should be long-grain (jasmine or basmati) for that perfect fluffy texture. For broth, low-sodium is a must—you'll be adding salt later, and you don't want to overdo it.
No white wine? Extra chicken broth works perfectly—just add an extra splash. Fresh thyme and parsley make all the difference, but dried will work at one-third the amount if that's what you have. The shallots add depth, but onion works in a pinch. For the butter, cold and cubed is key—it melts beautifully during cooking. If you're using pre-minced garlic, drain and dry it well to prevent excess moisture in your pan. The olive oil should be high-quality—California extra-virgin works beautifully for searing.
This dish reheats beautifully—cover with foil and warm in the oven for 10 minutes. The rice keeps for 3-4 days in the fridge, while the pork chops are best eaten fresh but can be reheated gently. For make-ahead convenience, cook the rice separately and store it, then sear the pork chops fresh and combine when ready to serve. The flavors actually improve overnight, so leftovers taste even better the next day.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s literally one pan, one pot. Toss the pork chops in butter and garlic, let them sear while the rice cooks in the broth—no flipping between pots, no extra dishes. The bone-in chops stay juicy while the rice absorbs all that savory flavor, and honestly? That’s my kind of hands-off dinner.
- Garlic Butter Bliss: The moment those pork chops hit the pan with butter and minced garlic? My kitchen smells like a hug. The bone renders just enough fat to crisp the edges while the rice soaks up that rich, herby broth. It’s not fancy, but it’s the kind of flavor that makes you pause mid-bite—especially when the garlic’s toasted just right.
- Leftovers That Don’t Suck: Between us, most rice-and-protein leftovers turn into sad, dry meals. Not this. The broth keeps the rice tender, and the pork stays moist—perfect for packing lunches or reheating with a splash of water. I’ve sent this to work three times this month, and no one’s complained (yet).
- Budget Meal, Big Payoff: Bone-in pork chops stretch further than you’d think, and long-grain rice is cheap but satisfying. Add a can of broth and a handful of garlic, and you’ve got a filling dinner for under $10. It’s the kind of recipe that makes me feel smart about feeding my family without breaking the bank—especially when I’m staring at a fridge full of basics.
Step-by-step instructions for one-pan pork chop and rice
Master this one-pan technique for perfectly crisp pork chops and aromatic rice in a single dish.
Season and Sear the Pork Chops
Pat the 4 whole bone-in pork chops dry with paper towels—this ensures maximum crispiness. Place them on a cutting board and season both sides generously with 1.5 teaspoons salt and 0.5 teaspoon ground black pepper. Let them sit at room temperature for 10 minutes while you prepare the rest.
Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Add the pork chops and sear for 3-4 minutes per side until they develop a deep golden-brown crust. Don't rush this step—the crust locks in juices and creates that signature Campbell's-style crisp. Remove the chops and set aside on a plate.
Sauté Aromatics and Toast the Rice
In the same skillet (no need to clean it—the browned bits add flavor), melt 3 tablespoons unsalted butter over medium heat. Add the 2 whole minced shallots and cook for 2 minutes until softened. Add the 4 cloves minced garlic and cook for another 30 seconds until fragrant—don't let it brown or it'll turn bitter.
Stir in the 1.5 cups long-grain white rice, coating each grain with the butter. Toast the rice for 2 minutes, stirring constantly, until it becomes translucent at the edges. This step develops the nutty flavor that separates good rice from great rice. Pour in the 2 cups chicken broth and bring to a gentle simmer.
Deglaze and Add Wine and Thyme
Reduce heat to low and pour in the 0.5 cup dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. These bits contain concentrated flavor that would otherwise go to waste. Let the wine simmer for 2-3 minutes until mostly evaporated.
Add the 2 sprigs fresh thyme (or 1 teaspoon dried thyme) and stir. The thyme will infuse the rice with its earthy aroma. Return the pork chops to the skillet, placing them on top of the rice. Cover tightly with a lid and simmer for 25 minutes—this allows the rice to absorb the liquid while keeping the pork chops warm.
Finish and Rest for Maximum Juiciness
After 25 minutes, check the rice for doneness. The liquid should be mostly absorbed, and the rice should be tender but still slightly firm in the center. If there's excess liquid, uncover and simmer for another 2-3 minutes to evaporate it. The pork chops should reach an internal temperature of 145°F—use a meat thermometer to check in the thickest part of the chop.
Remove the skillet from heat and let it rest for 5 minutes covered. This resting period allows the juices to redistribute throughout the pork chops, ensuring each bite is moist and flavorful. Garnish with 0.25 cup chopped fresh parsley before serving, adding a pop of color and freshness to the dish.
Pro Tips For Making Campbell'S Pork Chop And Rice
- SEAR THE CHOPS FIRST: Walk away from the recipe book for this part—get a screaming-hot pan and sear those bone-in chops for 3-4 minutes per side until deep brown. The Campbell’s box might not mention this, but crispy edges mean flavor that soaks into the rice later. (Yes, even if you’re impatient like me, don’t rush it.)
- SALT THE RICE WATER: Skip the "just add broth" step—dissolve 1½ teaspoons of salt in the chicken broth before pouring it over the rice. The recipe counts on the butter for flavor, but salty water makes the grains pop. I learned this the hard way after bland rice ruined a whole meal.
- COVER THE CHOPS WHILE RESTING: After pulling the chops from the pan, tent them loosely with foil for 5 minutes before slicing. The residual heat keeps them juicy, and the bone stays warm longer for carving. (Your future self will thank you when the meat doesn’t dry out mid-plate.)
- TOAST THE GARLIC: Mince the garlic and cook it in the butter until it’s golden, not just fragrant—about 30 seconds past when you think it’s done. The nuttiness cuts through the richness of the butter and pork, and it’s the one upgrade that actually changes the outcome. (Sounds weird, but it works.)
Flavor customization for campbell's pork chop and rice
Spicy Kick Option
For a bold flavor twist, add ½ teaspoon smoked paprika and ¼ teaspoon cayenne pepper to the pork chops before searing. This gives a subtle smoky heat that pairs perfectly with the rich rice.
If you love heat, sprinkle ½ teaspoon crushed red pepper flakes over the finished dish for an extra kick. 🌶️
Herb-Infused Variations
Swap out thyme for 1 sprig rosemary and 1 sprig sage when deglazing the pan. These herbs add a piney, earthy depth that complements the pork beautifully.
For a Mediterranean twist, add 1 teaspoon dried oregano along with the thyme. Fresh herbs like cilantro or basil work well as garnishes too.
Creamy Finish
Stir in 2 tablespoons heavy cream or ½ cup whole milk during the final 5 minutes of cooking to create a luxurious, slightly creamy rice. This works especially well if you're using jasmine rice, as its floral notes balance the richness.
For extra indulgence, top with ¼ cup grated Parmesan cheese before serving.
Umami Boost
Add 1 tablespoon soy sauce or ½ teaspoon fish sauce when deglazing the pan for a savory depth. This works surprisingly well with pork and enhances the overall flavor profile. If you're feeling adventurous, add 1 teaspoon Worcestershire sauce for a tangy, meaty complexity.
Sweet and Savory
Deglaze the pan with ½ cup apple cider instead of wine, then add 1 teaspoon brown sugar when cooking the rice. This creates a subtle caramelized sweetness that pairs wonderfully with the savory pork. A drizzle of honey at the end adds a beautiful finish.
Cheesy Crust Option
For a decadent twist, sprinkle ½ cup shredded Gruyère or cheddar cheese over the rice during the last 3 minutes of cooking. Cover the pan and let the cheese melt, creating a delicious, gooey crust.
This works especially well with white wine in the deglazing step, as the acidity helps balance the richness.
Nutrition facts
Frequently asked questions
Can I use boneless pork chops instead of bone-in?
Yes, but pound them to ½-inch thickness for even cooking. Boneless chops cook faster, so reduce searing time to 2-3 minutes per side and check for 145°F internal temperature. The one-pan method still works perfectly—they'll stay juicy with the same technique!
What if I don't have white wine?
No problem! Use ½ cup extra chicken broth or ½ cup apple juice for deglazing. The dish will still taste rich and flavorful—just omit the wine's acidity. For a non-alcoholic option, dry vermouth works beautifully too if you have it.
How do I keep the rice from getting mushy?
Use long-grain white rice (jasmine or basmati) and never stir the rice after adding liquid. The 25-minute covered simmer at low heat is key—it steams evenly. If your rice is still undercooked, uncover and let it sit 2-3 minutes off heat to absorb remaining moisture.
Can I make this ahead of time?
Cook the rice separately and store it in the fridge for 3-4 days. Sear the pork chops fresh and combine when ready to serve. The flavors actually improve overnight—just reheat gently covered in the oven for 10 minutes at 350°F to keep everything moist.
What's the best way to serve this dish?
Garnish with fresh parsley and serve with simple sides like roasted green beans or a crisp arugula salad. For extra sauce, spoon the pan juices over each portion. The crispy pork chops pair wonderfully with steamed asparagus or sautéed mushrooms for a complete meal.