Creamy Ranch Pork Chops and Rice Recipe
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Campbell's® Condensed Cream of Mushroom Soup and ranch salad dressing combine to make a perfectly seasoned sauce to serve over golden, juicy pork chops and rice.
Ingredients
- 1 tbsp. vegetable oil
- 4 boneless pork chops , 3/4-inch thick (about 1 pound)
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 3/4 cup milk
- 1 pkg. (1 ounce) ranch salad dressing mix
- Paprika
- Ranch-Style Rice
- Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
- Stir the soup, milk and 1/2 package salad dressing mix in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through. Sprinkle with the paprika.
- Serve with the Ranch-Style Rice.
- Ranch-Style Rice: Heat 2 1/4 cups water and the remaining salad dressing mix in a 3-quart saucepan over medium-high heat to a boil. Stir in 1 cups uncooked regular long-grain white rice and cook according to the package directions.
- Serving Suggestion: Serve with a vegetable blend. For dessert, serve chunky applesauce topped with cinnamon.
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