Creamy Ranch Pork Chops and Rice
Recipe from
Campbell's
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.
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Ingredients
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1 tbsp.vegetable oilsee savings
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4boneless pork chops , 3/4-inch thick (about 1 pound)see savings
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1 can(10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)see savings
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3/4 cupmilksee savings
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1 pkg.(1 ounce) ranch salad dressing mixsee savings
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Paprikasee savings
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Ranch-Style Ricesee savings
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Directions
1.
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
2.
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.
3.
Serve with the Ranch-Style Rice.
4.
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.
5.
Serving Suggestion: Serve with a vegetable blend. For dessert, serve chunky applesauce topped with cinnamon.
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