Creamy Ranch Pork Chops & Rice
Courtesy of Campbell's® Kitchen 4 Servings • 5 Min. Prep Time • 25 Min. Cook Time| Ingredients |
|---|
| 1 Tbsp. vegetable oil |
| 4 boneless pork chops, 3/4-in. thick (about 1 lb.) |
| 1 can (10-3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) |
| 3/4 c. milk |
| 1 envelope (1 oz.) ranch salad dressing mix |
| paprika |
Directions:
1. Heat the oil in a 10-in. skillet over medium-high heat. Add the pork and cook until browned on both sides.
2. Stir the soup, milk and 1/2 pkg. salad dressing mix in the skillet and heat to a boil. Reduce the heat to low.
3. Cover and cook for 10 min. or until the pork is cooked through. Sprinkle with the paprika.
* Ranch-Style Rice: Heat 2 1/4 c. water and the remaining salad dressing mix in a 3-quart saucepan over medium-high heat to a boil. Stir in 1 c. uncooked regular long-grain white rice and cook according to the package directions.
* Nutrition is based on using Campbell's® Regular Cream of Soup
* Cost per recipe: $7.46
Nutrition:
Calories: 452; Total Fat: 15g; Saturated Fat: 4g; Cholesterol: 61mg; Total Carbs: 48g; Fiber: 2g; Protein: 28g; Sodium: 1102mg;