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Creamy Ranch Pork Chops

By: Campbell's Kitchen

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Creamy Ranch Pork Chops
This image courtesy of www.campbellskitchen.com

Ranch salad dressing and creamy mushroom soup combine to make a perfectly seasoned sauce to serve over golden, juicy pork chops and rice. A quick and easy recipe for a weeknight meal, this pork chop recipe will become a keeper.

Serves: 4

Preparation Time: 5 min

Cooking Time: 25 min

Ingredients
  • 1 tablespoon vegetable oil
  • 4 boneless pork chops, 3/4-inch thick (about 1 pound)
  • 1 can (10.75 ounces) Campbell's®Condensed Cream of Mushroom Soup
  • 3/4 cup milk
  • 1 envelope (1 ounce) ranch salad dressing mix
  • Paprika
  • 1 cup uncooked rice
Instructions

For the Pork Chops:

  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.

For the Rice:

  1. 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.
Nutritional Information

Nutrition per Serving

Calories: 452

Fat: 15g

Fiber: 2g

Protein: 28g

Sodium: 1102mg

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