Creamy Ranch Pork Chops & Rice

Campbell's Creamy Ranch Pork Chops & Rice Recipe

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.

At a glance

Prep

5 min.

Total

30 min.

Serves

4

Cook: 25 min.

Made With

  • Campbell’s® Condensed Cream of Mushroom Soup

    Campbell’s® Condensed Cream of Mushroom Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

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What You'll Need

1 tablespoon vegetable oil
1 pound boneless pork chops, 3/4-inch thick (about 4 chops)
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
3/4 cup milk
1 envelope (1 ounce) ranch dressing mix
1 pinch paprika
2 1/4 cups water
1 cup uncooked long grain white rice

How to Make It

  • 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.

  • 3

    Heat the water and remaining 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 liqiud is absorbed. Serve with the pork and soup mixture.

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  • Serving Suggestion: Serve with a vegetable blend. For dessert, serve chunky applesauce topped with cinnamon.
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RID#25085

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