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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: 30 min
  • serves: 4 people
  • calories: 479 1 serving

Creamy Ranch Pork Chops & Rice is a winner for several reasons.  First, it tastes amazing, because who doesn't love ranch?  Second, it's dinner on the table in 30 minutes.  Third, it doesn't leave you with half a packet of ranch dressing mix sitting around (half goes into the rice and the rest into the sauce!).  Half the ranch added to the rice seasons it perfectly, and the other half stirred into the condensed cream of mushroom soup transforms it into a rich, creamy sauce for simmering the pork chops.  Creamy Ranch Pork Chops & Rice makes it easy to get a wholesome weeknight dinner on the table!

Ingredients

  • 2 1/4 cups water
  • 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

Instructions

  • Tips

    • Serving Suggestion: Serve with a vegetable blend. For dessert, serve chunky applesauce topped with cinnamon.

  • Step 1

    Heat the water 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).  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 done. Sprinkle with the paprika.

  • Step 3

    Serve the pork and sauce with the hot seasoned rice.

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Calories 455
Total Fat 12 g
Sat. Fat 3 g
Trans Fat 0 g
Cholesterol 77 mg
Sodium 1056 mg
Total Carb 49 g
Dietary Fiber 1 g
Sugar 3 g
Protein 34 g
Vitamin D 6 %DV
Calcium 6 %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.

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