Creamy Ranch Pork Chops & Rice

If you have a picky eater (or two!) in your house, this pork chop recipe
is for you. When this dish hits the table for the first time, the whole
family will come running!

Creamy Ranch Pork Chops & Rice
from Campbell's Kitchen

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

1 tablespoon vegetable oil
4 boneless pork chops, 3/4-inch thick (about 1 pound)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
(Regular *or*98% Fat Free)
3/4 cup milk
1 package (1 ounce) ranch salad dressing mix
Paprika
/Ranch-Style Rice/

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork
and cook until well browned on both sides.

2. 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.

3. Serve with the /Ranch-Style Rice/.

/Ranch-Style Rice:/ Heat *2 1/4 cups* water and the remaining salad
dressing mix in a 3-quart saucepan over medium-high heat to a boil.
Stir in *1 cups uncooked* regular long-grain white rice and cook
according to the package directions.

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

Makes: 4 servings.

Kitchen Clip
Bump up the mushroom quotient by cooking 1 cup sliced mushrooms in the
skillet until browned. Then add the chops and proceed with the recipe as
directed.
Received on Mon Jun 21 18:30:08 2010