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.
1 tablespoon vegetable oil
4 boneless pork chops, 3/4-inch thick
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 soup can milk
1 package (1 ounce) ranch salad dressing mix
How to Make It
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it's well 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: Add the remaining salad dressing mix to the water when making rice.
TIP: Serve with your favorite frozen vegetable blend. For dessert, serve chunky applesauce topped with cinnamon.
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