Here is what you are going to need:
1 tablespoon vegetable oil
4 boneless pork chops, 3/4-inch thick (about 1 pound)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or98% Fat Free)
3/4 cup milk
1 envelope (1 ounce) ranch salad dressing mix
Paprika
Ranch-Style Rice
- 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.
- Serve with the Ranch-Style Rice.
- Ranch-Style 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 uncookedregular long-grain white rice and cook according to the package directions.
- Serving Suggestion: Serve with a vegetable blend. For dessert, serve chunky applesauce topped with cinnamon.
What you'll need with the pork chops. That's 3/4 c. of milk.
Instead of pouring the ingredients in the skillet, I mixed them all together first (not the oil though). Here is what it looked like. Then I poured it into the skillet and cooked it all together.
For a side we cooked rice.
Here is the final product. It was pretty good. The Hubby said he would eat it again.
