Creamy Ranch Pork Chops & Rice
Serving Size / Yield
- 1 Tbs. vegetable oil
- 4 boneless pork chops, 3/4-inch thick (about 1 lb.)
- 1 can (10 3/4 oz. Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 3/4 C. milk
- 1 pkg. (1 oz.) 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 pkg. 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 C. water and the remaining salad dressing mix in a 3-qt. saucepan over medium-high heat to a boil. Stir in 1 C. 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.