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.
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.
