Subject: Creamy Ranch Pork Chops & Rice
From: Unicorn (unicorn@indenial.com)
Date: Mon Nov 18 2002 - 23:55:56 EST
A tantalizing teaming of Campbell's(R) Cream of Mushroom Soup and ranch
salad dressing mix creates a delectable cooking sauce for pork
chops--and an easy 20-minute meal solution for dinner tonight!
Creamy Ranch Pork Chops & Rice
from Campbell's Kitchen
Prep/Cook Time 20 min.
1 tbsp. vegetable oil
4 boneless pork chops, 3/4" thick
1 can (10 3/4 oz.) Campbell's(R) Cream of Mushroom OR 98% Fat Free Cream
of Mushroom Soup
1/2 soup can milk
1 pkg. (1 oz.) ranch salad dressing mix
Paprika
Ranch-Style Rice
Directions:
HEAT oil in skillet. Add chops and cook until browned.
ADD soup, milk and 1/2 pkg. salad dressing mix. Heat to a boil. Cover
and cook over low heat 10 min. or until done. Sprinkle with paprika.
SERVE with Ranch-Style Rice . Serves 4.
Ranch-Style Rice: Add remaining salad dressing mix to water when
making rice.
Kitchen Clip:
Pork has, through the years, uniquely contributed to our vernacular. For
example, the phrase "living high on the hog" originated in the army
among enlisted men who were fed shoulder and leg cuts of pork, while
officers enjoyed the better quality top loin cuts. "Going whole hog"
dates back to the 18th century when an English shilling was known as a
"hog." Spending an entire shilling on a friend in a pub was called
"going whole hog." The phrase "pork barrel politics" derives from salt
pork originally available in huge barrels and used to feed military
troops and slaves during the first half of the 19th century. By the
second half of the century politicians had come to refer to obtaining
funds for their home districts as dipping into the "pork barrel."
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