Creamy Ranch Pork Chops & Rice

By mamacasma

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 tablespoon 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 package (1 ounce) ranch salad dressing mix
• Paprika Ranch-Style Rice

Preparation

Step 1

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.

RECIPE TIPS

* 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 cup 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.