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: $5.93
The price is determined by the national average.
tablespoon vegetable oil
pound boneless pork chop, 3/4-inch thick (about 4 chops)
can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
package (1 ounce) ranch dressing mix
cup uncooked long grain white 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.
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.