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Creamy Ranch Pork Chops & Rice

An image of prepared Creamy Ranch Pork Chops & Rice showing pork chops with ranch seasoned long grain white rice and a sauce made from Campbell's® Condensed Cream of Mushroom Soup and ranch.
  • prep time: 5 min
  • total time: 35 min
  • serves: 4 people
  • calories: 479 1 serving

This fun spin on a classic dish marries the bold (and beloved!) flavor of creamy ranch dressing with the comfort of pork chops and rice. Not only does it taste amazing, it doesn’t leave you with extra ranch mix sitting around - half the packet goes into the rice and the rest gets stirred into the Campbell’s® Cream of Mushroom Soup to form the delicious sauce. Best of all, it’s ready in 35 minutes, making it the perfect choice for busy weeknights when you need to get dinner on the table fast.


  • 2 1/4 cups Swanson® Natural Goodness® Chicken Broth
  • 1 envelope (1 ounce) ranch dressing mix (amount divided in recipe steps below)
  • 1 cup uncooked long grain white rice
  • 1 1/4 pounds boneless pork chop, 3/4-inch thick (about 4 chops)
  • 1 tablespoon vegetable oil
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
  • 3/4 cup milk
  • 1 pinch paprika


  • Tips

    • Serving Suggestion: Serve with a fresh green salad.
    • Serving Suggestion: Don’t have rice? Try it with roasted potatoes! Preheat the oven to 450°F. Place 1 pound of small red potatoes, quartered, in a plastic bag with about 2 tablespoons of vegetable oil. Toss to coat, then add the remaining 1/2 package of ranch dressing mix and toss to coat again. Place on a baking sheet and roast for 35 minutes or until potatoes are crisp. 
  • Step 1

    Remove pork chops from the fridge and allow to rest at room temperature. Heat the broth 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 and the liquid is absorbed. 

  • Step 2

    While the rice is cooking, season the pork with salt and pepper.  Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook for 6 minutes or until browned on both sides (make sure the skillet and oil are hot before adding the pork to prevent sticking).  Remove pork from skillet and place on an empty plate. Add the soup, milk and remaining 1/2 package dressing mix in the skillet and stir. Add pork back in and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is done. Sprinkle with the paprika.

  • Step 3

    Serve the pork and sauce with the hot seasoned rice.

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Calories 463
Total Fat 12 g
Sat. Fat 3 g
Trans Fat 0 g
Cholesterol 77 mg
Sodium 1372 mg
Total Carb 49 g
Dietary Fiber 1 g
Sugar 3 g
Protein 35 g
Vitamin D 6 %DV
Calcium 7 %DV
Iron 15 %DV
Potassium 11 %DV
Calories 479
Total Fat 15 g
Sat. Fat 4 g
Trans Fat 0 g
Cholesterol 77 mg
Sodium 1122 mg
Total Carb 48 g
Dietary Fiber 1 g
Sugar 3 g
Protein 34 g
Vitamin D 6 %DV
Calcium 6 %DV
Iron 15 %DV
Potassium 11 %DV

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