Creamy Ranch Pork Chops & Rice
- 1 tablespoon vegetable oil
- 4 boneless pork chops, 3/4-inch thick (about 1 pound)
- 1 can (10 3/4 ounces) Campbell's(R) 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
- 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 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.
- Serve with the Ranch-Style Rice.
- TIP 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.
vegetable oil, pork chops, campbellsuae, milk, salad dressing, paprika, rice
Taken from www.epicurious.com/recipes/member/views/creamy-ranch-pork-chops-rice-50116675 (may not work)