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Avocado Ranch Pork Chops and Rice

Avocado Ranch Pork Chops and Rice
  • prep time: 5 min
  • total time: 30 min
  • serves: 6 people
  • calories: 486 1 serving

Boneless pork chops are quick cooking and versatile, making them a great choice for busy weeknights.  This easy recipe for Avocado Ranch Pork Chops delivers on everything you love about the classic flavor combination of avocado and ranch!  It’s creamy and cool, zesty and fresh.  Simply season the pork chops with chili powder and brown them in a skillet, then add cream of mushroom soup, milk and ranch salad dressing mix.  While the pork is cooking, so is the rice accompaniment made with Southwest corn and fresh cilantro.  Ready in just 30 minutes, this beautiful dish delivers on flavor and freshness!

Ingredients

cost per recipe: $11.66

  • 3 cups water
  • 2 cups frozen seasoned Southwest vegetable blend (corn, peppers, onions)
  • 1 envelope (1 ounce) ranch dressing mix
  • 1 1/2 cups uncooked long grain white rice
  • 6 boneless pork chop, 3/4-inch thick (about 2 pounds)
  • 1 teaspoon chili powder
  • 1 tablespoon olive oil
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
  • 3/4 cup milk
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, pitted, peeled and diced (about 1 cup)

Instructions

  • Step 1

    Heat the water, frozen vegetables and 1/2 package 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. 

  • Step 2

    While the rice is cooking, season the pork with the chili powder.  Heat the oil in a 12-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 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.

  • Step 3

    Stir the cilantro into the hot cooked rice.  Top the pork with the avocado and additional chopped cilantro, if desired.  Serve the pork and sauce with the rice.

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Calories 486
Total Fat 16.9 g
Sat. Fat 3.7 g
Cholesterol 64 mg
Sodium 875 mg
Total Carb 51.4 g
Dietary Fiber 3.6 g
Protein 30.1 g
Vitamin A 8 %DV
Vitamin C 7 %DV
Calcium 5 %DV
Iron 15 %DV
Calories 470
Total Fat 14.8 g
Sat. Fat 3.5 g
Cholesterol 63 mg
Sodium 827 mg
Total Carb 51.4 g
Dietary Fiber 3.6 g
Protein 30.1 g
Vitamin A 8 %DV
Vitamin C 10 %DV
Calcium 8 %DV
Iron 15 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.