Creamy Ranch Pork Chops and Rice

Source: Campbell’s Kitchen

Yield: 4 servings


  • Ranch-Style Rice: 2 Cups
  • Paprika: 2 Pinches
  • 1-ounce package ranch salad dressing mix: 1 Each
  • Soup can of milk: 1/2 Each
  • 10-3/4 ounce can cream of Mushroom Soup: 1 Each
  • Boneless pork chops, 3/4-inch thick: 4 Each
  • Vegetable oil: 1 Tablespoons
  • =Instructions=

Heat oil in skillet. Add chops and cook until browned.
Add soup, milk and 1/2 package salad dressing mix. Heat to a boil. Cover and cook over low heat 10 minutes or until done. Sprinkle with paprika.
Ranch-Style Rice: Add remaining salad dressing mix to water when making rice.
Serve with Ranch-Style Rice.