Creamy Ranch Pork Chops & Rice

• 1 tablespoon vegetable oil
• 4 boneless pork chops, 3/4-inch thick
• 1 can (10 3/4 ounces) Campbell's(R) Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
• 1/2 soup can milk
• 1 package (1 ounce) ranch salad dressing mix
• paprika
• Ranch-Style Rice

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it's 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.
4. Ranch-Style Rice: Add the remaining salad dressing mix to the water when making rice.
5. TIP: Serve with your favorite frozen vegetable blend. For dessert, serve chunky applesauce topped with cinnamon.

vegetable oil, pork chops, campbellsuae, milk, salad dressing, paprika, rice

Taken from www.myrecipes.com/recipe/creamy-ranch-pork-chops-rice (may not work)