Creamy Ranch Pork Chops and Rice
- 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
- Ranch-Style Rice
Adapted from CampbellsKitchen.com
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.