Creamy Ranch Pork Chops
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.
Preparation Time5 min
Cooking Time25 min
- 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
- 1 cup uncooked rice
For the Pork Chops:
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until 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.
For the 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.
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