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.
cost per recipe: $5.71
The price is determined by the national average.
package (1 ounce) ranch dressing mix
cup uncooked long grain white rice
tablespoon vegetable oil
pounds boneless pork chop, 3/4-inch thick (about 4 chops)
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
Heat the water and 1/2 package 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 liquid is absorbed.
While the rice is cooking, heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until browned on both sides (make sure the skillet and oil are hot before adding the pork to prevent sticking). Stir the soup, milk and remaining 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 the pork and soup mixture with the hot seasoned rice.