Creamy Ranch Pork Chops And Rice
What You’ll Need
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 envelope (1 ounce) ranch salad dressing mix
How to Make It
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until 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