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Forgotten Pork Chops-A Skillet Dinner

When I first made this pork chop skillet dinner several years ago I knew it was a winner but never predicted how wildly successful it would be with my readers.

Perhaps it is the comfort food combination of pork chops with savory rice.  Or maybe it is the easy one-pan preparation.  Whatever it is, you're sure to love this updated, one-pan, comforting Forgotten Pork Chops dinner. 

Pork Chops and Rice with Cream of Mushroom Soup

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Forgotten Pork Chops: A One Pan Dish

So you might wonder why I updated the recipe. Like most recipes that are part of my menu rotation, a tweak here or there is customary. I encourage you to do the same.  A tweak here to there will make the recipe your own. 
Truth be told, the original recipe came about on a day when I wasn't really in the mood to spend time in the kitchen.  The day was dreary.  It was pouring rain and I was tired after a long, busy weekend. All I wanted to do was sit with my feet up. I needed an easy pork chop recipe!  This recipe is the result and has been a favorite ever since. 

What You'll Like About This Recipe 

The recipe serves two to four, depending on the number of pork chops you use. There will be more than enough rice for two and plenty for four servings. If you need to increase the servings you'll need to transfer the ingredients to a baking dish to finish cooking in the oven.

As an update to the recipe, I have added two ounces of white wine.  You can substitute water for the wine but I find the wine adds brightness and flavor to the mushroom sauce.  I think you'll like it. I also changed the cooking directions to go from stovetop to oven in one, oven-safe skillet.
Forgotten Pork Chops

With just five ingredients this Forgotten Pork Chops recipe couldn't be easier to prepare.  Canned cream of mushroom soup is key to the flavor.  No snarky comments, please.  You know you already have some in your pantry just for recipes like this.

This dish is perfect for days when you know you want a hearty meal, but don't really feel like cooking.  All the ingredients are combined in one baking dish and then baked in the oven. It's easy as can be!

The Updated Forgotten Pork Chops Video

Frequently Asked Questions

What kind of pork chops should I use?  My preference is center-cut, bone-in pork chops.  Choose chops that are 3/4-inch to one-inch thick for best results. If you prefer thicker pork chops, just go with them.  Use your meat thermometer to test the internal temperature of your pork.  You'll want it to be 145 degrees F or above.

What can I use instead of white wine in the recipe? You can substitute water or chicken broth.

What kind of wine should I use?  I like to use pinot grigio or chardonnay.

Is the kind of skillet important?  No, but I like a 12-inch, non-stick skillet for easy clean-up.  The 12-inch size is perfect when cooking four pork chops. Just be sure your skillet can be used in a 350 degrees F oven.  Remember, the handle will be hot.

Tips for Success

Brown the pork chops.  Browning the pork chops add additional flavor to your finished dish.

Season both sides of your pork chops.  Salt and pepper are all you need. 

The canned mushroom soup is salty.  Adjust the amount of additional salt you use with that in mind.

Tightly cover your skillet with foil before transferring the pan to the oven.  You want to keep the moisture in the pan so your rice will cook properly. Use pot holders because your pan will be hot.

Your rice will begin absorbing liquid on your stovetop.  Be aware that the amount of time your dish needs to cook in the oven will be affected by the amount of time you have let the rice simmer in the sauce on the stove. 

Other Favorite Pork Chop Recipes

For one of my favorite pork chop dinners try Pork Chops with Onions and Provolone Cheese.


For a yummy baked pork chop and stuffing main dish try Gloria's Pork Chops.
For a delicious, slow cooker pork chops recipe try Slow Cooker Pork Chops with Seasonal Vegetables.
For a grilled pork chops recipe try Teriyaki Pork Chops with Coconut Rice.

Essential Kitchen Tools

pork chops, canned mushroom soup recipe, rice dinner
Yield: 4
Author: Donna Urso
Forgotten Pork Chops (Updated 2022)

Forgotten Pork Chops (Updated 2022)

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
A one-pan recipe for tender, oven-baked pork chops and rice, made with cream of mushroom soup, chopped onion, and rice.


Forgotten Pork Chops


  1. Preheat the oven to 350 degrees F. Heat the olive oil in a large, oven-safe skillet over medium-high heat on your stovetop.
  2. Season the chops with salt and pepper. Brown the pork chops for 3-5 minutes on each side or until you get a nice brown sear. Remove to a plate and set aside.
  3. Remove excess fat from the skillet. Add the chopped onion and cook until soft.
  4. Spoon the mushroom soup into a two-cup glass measuring cup. Add the white wine. Add water to make two cups of liquid. Mix well to combine the ingredients. Add the chopped onion and mix to combine.
  5. Pour the soup mixture over the onion in the pan. Stir to combine. Add one cup of uncooked long grain rice to the pan. Stir well and bring to a boil. Place the chops on top of the rice mixture.
  6. Cover the pan very tightly with aluminum foil. You want to be sure you keep as much steam as possible in the pan as it cooks.
  7. Bake the pork chops and rice in the preheated oven for 30-45 minutes. Remove the pan from the oven and check to be sure the rice has absorbed the liquid and is ready.
  8. Be careful when you remove the foil. The steam will be hot and can burn you. Serve with your favorite vegetable side dish for a complete meal.


Your cook time will vary based on how long you cook the rice in the sauce on the stove.

Nutrition Facts



Fat (grams)


Sat. Fat (grams)


Carbs (grams)


Fiber (grams)


Net carbs


Sugar (grams)


Protein (grams)


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Cholesterol (grams)


Nutrional information is approximate.

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