I did think it was a bit on the salty side. Next time I'll use a bit less of the Ranch Dressing Mix, but this was a thumbs up from Big Mama and the Little Mouths, too.
Ranch Pork Chops and Rice
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
1 cup rice of your choice
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until 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.
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 cup uncooked rice and cook according to the package directions.
It looks delicious and easy to prepare.I followed you from the foodie blog roll and I'd love to guide Foodista readers to your site. I hope you could add this pork chop widget at the end of this post so we could add you in our list of food bloggers who blogged about pork chop recipes,Thanks!
ReplyDelete