Creamy Ranch Pork Chops & Rice
Campbell's® Condensed Cream of Mushroom Soup and ranch salad dressing combine to make a perfectly seasoned sauce to serve over golden, juicy pork chops and rice.
Ingredients
2.25 cups water
1 package (1 ounce) ranch dressing mix
1 cup uncooked long grain white rice
1 tablespoon vegetable oil
1.25 pounds boneless pork chop, 3/4-inch thick (about 4 chops)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.75 cup milk
1 pinch paprika
1 package (1 ounce) ranch dressing mix
1 cup uncooked long grain white rice
1 tablespoon vegetable oil
1.25 pounds boneless pork chop, 3/4-inch thick (about 4 chops)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.75 cup milk
1 pinch paprika
Instructions
Heat the water and 1/2 package salad dressing mix in a 3-quart saucepan over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the liquid is absorbed.
While the rice is cooking, heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until browned on both sides (make sure the skillet and oil are hot before adding the pork to prevent sticking). Stir the soup, milk and remaining 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 the pork and soup mixture with the hot seasoned rice.
While the rice is cooking, heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until browned on both sides (make sure the skillet and oil are hot before adding the pork to prevent sticking). Stir the soup, milk and remaining 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 the pork and soup mixture with the hot seasoned rice.
Creamy Ranch Pork Chops & Rice
Campbell's® Condensed Cream of Mushroom Soup and ranch salad dressing combine to make a perfectly seasoned sauce to serve over golden, juicy pork chops and rice.
Directions
Print
Heat the water and 1/2 package salad dressing mix in a 3-quart saucepan over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the liquid is absorbed. While the rice is cooking, heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until browned on both sides (make sure the skillet and oil are hot before adding the pork to prevent sticking). Stir the soup, milk and remaining 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 the pork and soup mixture with the hot seasoned rice.
Ingredients
2.25 cups water1 package (1 ounce) ranch dressing mix1 cup uncooked long grain white rice1 tablespoon vegetable oil1.25 pounds boneless pork chop, 3/4-inch thick (about 4 chops)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.75 cup milk1 pinch paprika
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