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Avocado Ranch Pork Chops and Rice

  • prep time: 5 min
  • total time: 30 min
  • serves: 6 people
  • calories: 486 1 serving

It only takes 5 minutes to prep this recipe for Avocado Ranch Pork Chops and Rice, which makes it perfect for a busy weeknight.  We show you how to cook the rice and the pork chops at the same time, so that you can have a home-cooked dinner on the table in 30 minutes!  Two pantry favorites, condensed cream soup and ranch dressing mix, blend with chili powder and Southwest seasoned vegetables for a Tex-Mex spin on the usual pork chops and rice.  Serve with fresh avocado and cilantro on top to make it look as good as it tastes!

Ingredients

cost per recipe: $10.44

  • 3 cups water
  • 2 cups frozen seasoned Southwest vegetable blend (corn, peppers, onions)
  • 1 envelope (1 ounce) ranch dressing mix (amount divided in recipe steps below)
  • 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 rice is tender. 

  • Step 2

    While the rice is cooking, season the pork with salt and pepper and sprinkle with the chili powder.  Heat the oil in a 12-inch skillet over medium-high heat.  Add the pork and cook for 6 minutes (make sure the skillet and oil are hot before adding the pork to prevent sticking) or until browned on both sides.  Stir in the soup, milk and remaining 1/2 package dressing mix iand heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is done.

  • 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 g
Sat. Fat 3.7 g
Trans Fat 0 g
Cholesterol 64 mg
Sodium 875 mg
Total Carb 51 g
Dietary Fiber 3 g
Sugar 3 g
Added Sugars 0 g
Protein 30 g
Vitamin D 5 %DV
Calcium 5 %DV
Iron 15 %DV
Potassium 13 %DV
Calories 470
Total Fat 14 g
Sat. Fat 3.5 g
Trans Fat 0 g
Cholesterol 64 mg
Sodium 827 mg
Total Carb 51 g
Dietary Fiber 3 g
Sugar 0 g
Added Sugars 0 g
Protein 29 g
Vitamin D 5 %DV
Calcium 7 %DV
Iron 15 %DV
Potassium 13 %DV

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