Creamy Ranch Pork Chops & Rice

After planning and preparing a big holiday meal, give yourself a break
with this quick and delicious dinner that's ready in a snap!

Creamy Ranch Pork Chops & Rice
from Campbell's Kitchen

Prep Time: 5 min. Cook Time: 25 min.

1 tbsp. vegetable oil
4 boneless pork chops, 3/4-inch thick
1 can (10 3/4 ounces) Campbell's(R) Condensed Cream of Mushroom Soup
(Regular, 98% Fat Free or 25% Less Sodium)
1/2 soup can milk
1 pkg. (1 ounce) ranch salad dressing mix
Paprika
 Ranch-Style Rice

Directions:
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork
and cook until it's well browned on both sides.
Stir the soup, milk and 1/2 package salad 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 cooked through. Sprinkle with the paprika.
Serve with the Ranch-Style Rice .
 Ranch-Style Rice: Add the remaining salad dressing mix to the water
when making rice. Serves 4.
 TIP: Serve with your favorite frozen vegetable blend. For dessert,
serve chunky applesauce topped with cinnamon.

Kitchen Clip:
If you have some leftovers, slice the pork chops into thin slices and
reheat in the sauce. Serve in pita bread with some shredded lettuce to
make a delicious sandwich.
Received on Sat Jan 3 16:08:45 2009