Pork chops and cream of mushroom soup recipe- creamy ranch pork chops and rice
Ingredients
1 tablespoon vegetable oil
1 pound boneless pork chops, 3/4-inch thick (about 4 chops)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
3/4 cup milk
1 package (1 ounce) ranch dressing mix
1 pinch paprika
2 1/4 cups water
1 cup uncooked long grain white rice
Instruction
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.
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.
1 tablespoon vegetable oil
1 pound boneless pork chops, 3/4-inch thick (about 4 chops)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
3/4 cup milk
1 package (1 ounce) ranch dressing mix
1 pinch paprika
2 1/4 cups water
1 cup uncooked long grain white rice
Instruction
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.
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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| Pork Chops and Cream of Mushroom Soup Recipe |
