Campbell's Soup Pork Chops and Rice Recipe: One-Pot Comfort with Celery Crown Crunch

This one-pot Campbell's Soup Pork Chops and Rice delivers restaurant-style comfort with minimal cleanup. The secret lies in searing pork chops until golden, then simmering them in Campbell's Cream of Celery soup until tender—creating a rich, velvety sauce that coats every bite.

A crispy celery crown garnish adds a satisfying crunch that ties the dish together.

The beauty of this recipe is its simplicity: just one pot, 30 minutes, and a handful of ingredients. The soup transforms from simple base to luxurious sauce, while the rice absorbs all that savory flavor.

Perfect for busy weeknights when you crave hearty, satisfying meals without the fuss. Let's get cooking!

Ingredients for campbell's soup pork chops and rice

Pantry staples meet restaurant-quality flavors in this one-pot pork chop masterpiece.

The Campbell's Cream of Celery Soup is the backbone of this dish—condensed cans work perfectly, but no need to dilute it. For the pork chops, center-cut with bone-in ensures juiciness and even cooking. Look for thick-cut chops at your butcher or grocery store's meat counter. If you can't find center-cut, ribeye-style chops are a solid alternative. The jasmine rice adds a subtle floral note that pairs beautifully with the celery soup's earthiness. Trader Joe's and Whole Foods both carry high-quality jasmine rice in bulk bins.

No Campbell's Cream of Celery Soup? Homemade celery soup works—simmer celery, onion, and chicken broth, then blend until smooth. The heavy cream adds richness to the sauce, but half-and-half cuts costs without sacrificing much flavor. For the celery crown garnish, select three thick, straight stalks—discard the leafy tops and slice each stalk into 1/4-inch-thick rounds. Use a mandoline for perfectly even slices if you're feeling fancy. The garlic can be minced or pressed—freshly grated adds more depth than jarred minced garlic. If you're short on time, garlic powder at half the amount suffices.

This recipe reheats beautifully—simmer gently for 5-7 minutes to restore the sauce's velvety texture. Store leftovers in an airtight container for up to 4 days in the fridge. For the celery crown, bake at 400°F for 10-12 minutes until golden and crisp. Freeze the cooked pork chops and rice (without the celery crown) for up to 3 months—just thaw overnight in the fridge before reheating. The celery crown can be made ahead and re-crisped in the oven before serving.

Step-by-step instructions for Campbell's cream of celery soup pork chops and rice

This one-pot method delivers tender pork chops and perfectly seasoned rice with minimal cleanup.

Pat the 4 whole bone-in pork chops completely dry with paper towels—moisture is the enemy of crispy searing. Place each chop between two sheets of plastic wrap and pound gently to an even ½-inch thickness using a meat mallet. This ensures consistent cooking throughout.

Season both sides generously with 1 teaspoon Diamond Crystal kosher salt and ½ teaspoon freshly ground black pepper. Then dredge each chop lightly in ¼ cup all-purpose flour, shaking off any excess. The flour creates a golden crust while helping to thicken the soup later. Let the seasoned chops rest for 5 minutes before cooking—this allows the flour to adhere properly.

Heat 1 tablespoon vegetable oil in a large, heavy skillet over medium-high heat until shimmering. Add 2 tablespoons unsalted butter and let it foam for 30 seconds before adding the pork chops. Cook in batches to avoid crowding—this prevents steaming and ensures proper browning.

Sear each chop for 3-4 minutes per side until golden brown and the internal temperature reaches 145°F at the thickest part. Transfer the cooked chops to a plate and tent loosely with foil to keep warm. The residual heat will carry the temperature to 150°F—safe for consumption—while you complete the rice.

Reduce heat to medium and add 1 cup long-grain white rice to the same skillet, stirring to coat in the rendered pork fat. Pour in 1 cup chicken broth and bring to a gentle simmer. Stir in the 2 minced garlic cloves and let cook uncovered for 5 minutes—this allows the garlic to infuse the rice without burning.

Pour in the 32 oz Campbell's cream of celery soup and stir well. The soup will bubble vigorously—reduce heat to low and cover the skillet tightly with a lid. Simmer for 20 minutes without stirring, allowing the rice to absorb the liquid and develop a creamy texture. The rice should be tender but still slightly firm in the center.

Stir in the ½ cup heavy cream and simmer uncovered for 3-4 minutes until the sauce thickens slightly. Taste and adjust seasoning with additional salt or pepper if needed. The cream should blend seamlessly, adding richness without overpowering the celery flavor.

Return the pork chops to the skillet and spoon the creamy rice mixture over them. Let everything heat through together for 2 minutes, ensuring the chops reach 160°F internally. Garnish each serving with ¼ cup chopped fresh parsley and a celery crown made from the 3 whole celery stalks (trimmed to 2-inch lengths and blanched for 1 minute in boiling water, then drained).

Divide the pork chops and rice evenly among 4 plates, arranging the celery crowns upright in the center of each portion. The contrast of crisp celery against the creamy rice and tender pork creates a satisfying textural experience. Serve immediately while the pork chops are juicy and the rice maintains its perfect al dente texture.

This one-pot method delivers a restaurant-quality meal with minimal effort. The celery crown adds a refined touch that elevates the dish from simple comfort food to a memorable centerpiece. The key to success lies in proper searing and timing—don't rush the rice absorption, and always let the pork rest before serving.

Wine and beer pairings for these flavors

Crisp White Wine

My go-to pairing for this creamy pork chop dish is a dry Chardonnay from California’s Central Coast region. The wine’s bright acidity cuts through the richness of the celery soup sauce while complementing the pork’s savory depth.

Look for La Crema or William Cole—both deliver crisp, mineral-driven flavors that enhance the celery notes. Serve slightly chilled (50-52°F) to maintain its refreshing quality. 🍷

Light Red Option

For red wine lovers, a Pinot Noir from Oregon’s Willamette Valley offers the perfect balance. Choose a moderate-bodied example like Domaine Serene or La Crema Pinot Noir—these wines have enough fruit to stand up to the pork without overpowering the delicate celery sauce.

The wine’s earthy undertones mirror the soup’s herbal base, creating harmony on every bite. Decant for 15-20 minutes before serving to soften its tannins. 🍇

Beer Pairings

A Belgian witbier like Hoegaarden or Stella Artois brings a crisp, citrusy contrast to the dish’s creaminess. The beer’s effervescence cleanses your palate between bites, while its subtle spice notes complement the celery’s earthiness.

For a darker option, try a German Helles Lager—its malty sweetness balances the pork’s savory richness. Keep beers well-chilled (40-45°F) to preserve their refreshing qualities. 🍺

Non-Alcoholic Choices

For a refreshing non-alcoholic option, serve sparkling apple cider like Martinelli’s or Bolt Cider. The effervescence and tart apple flavors mirror the wine pairings while keeping the meal family-friendly. Alternatively, a ginger beer with a touch of lime adds a zesty contrast to the creamy dish.

Both options enhance the celery crown’s crisp texture without competing with the main flavors. 🍏

Wine Service Tips

Always serve white wine in chilled glasses to preserve its crispness, while red wines should be at room temperature (around 65°F). Use standard red or white wine glasses—their shape helps concentrate the aromas. For beer, opt for tulip-shaped glasses to enhance the drink’s effervescence and aroma.

I like to pour a small amount first to rinse the glass, then fill it to ⅔ capacity to let the drink breathe. 🥂

Frequently asked questions