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Creamy Ranch Pork Chops and Rice


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Rate this recipe 4.6/5 (13 Votes)


  • 1 tbsp vegetable oil
  • 4 boneless pork chops, 3/4" thick (about 1lb)
  • 1 can Cream of Mushroom Soup (Regular or 98% Fat Free)
  • 3/4 cup milk
  • 1 envelope (1oz) ranch salad dressing mix
  • Paprika
  • Ranch-Style Rice


Adapted from


Step 1

1 Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until 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.

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