Creamy Ranch Pork Chops & Rice
"I found this on Campbell's Kitchen website. Campbell's® Condensed Cream of Mushroom Soup and ranch salad dressing mix combine to make a
perfectly seasoned sauce to serve over golden, juicy pork chops and rice.
Ranch-Style Rice: Add remaining salad dressing mix to water when making rice."
photo by Boomette
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 tablespoon vegetable oil
- 4 boneless pork chops, 3/4-inch thick
- 1 (10 3/4 ounce) can Campbell's Cream of Mushroom Soup
- 5 ounces milk
- 1 (1 ounce) package ranch dressing mix
- 1 dash paprika
- ranch-style rice
directions
- Heat oil in skillet. Add chops and cook until browned.
- Add soup, milk and 1/2 pkg. salad dressing mix. Heat to a boil. Cover and cook over low heat 10 minute or until done. Sprinkle with paprika.
- Serve with Ranch-Style Rice.
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Reviews
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This is similar to my smothered simmered pork recipe. The only difference is I simmer it for 3-5 hours at 180-200 degrees. The pork comes out so tender even people who don't have teeth can eat it with no problems. It can be done in an electric skillet or in the oven. I also add a thin layer of sliced onions under the pork & then smother the pork with sliced onions then pour the soup & milk mixture on top. You don't have to add onions. You can also add mushrooms if you want. Instead of cream of mushroom soup I use cream of onion, but you can use any cream soup.
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This is a great recipe. Easily done under 30 minutes. It was perfect for a work night. The taste was great with the mushroom soup. I let it cook maybe 5 minutes less. It depends on the thickness of the pork chops. Thanks Cookin' in Texas :) Made for bargain basement tag game
Tweaks
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This is similar to my smothered simmered pork recipe. The only difference is I simmer it for 3-5 hours at 180-200 degrees. The pork comes out so tender even people who don't have teeth can eat it with no problems. It can be done in an electric skillet or in the oven. I also add a thin layer of sliced onions under the pork and then smother the pork with sliced onions then pour the soup and milk mixture on top. You don't have to add onions. You can also add mushrooms if you want. Instead of cream of mushroom soup I use cream of onion, but you can use any cream soup.
RECIPE SUBMITTED BY
My name is Sandra Bins. I am from Georgetown, TX. I have 2 sons, ages 5 and 11. I have been married for 4 years but we have been together for 15 years. Most of my cooking I have picked up from my mother and grandmother. They did not cook new things just the same ones over and over. When I got my own place and started to experiment, I learned that I can really make things turn out quite well. I love cookbooks, I don't really have a favorite one, more like a favorite 10. I like to take a recipe and find the variations in other cookbooks and mix things up. My husband, who is from Austin, Texas, likes things spicy and a little wild. But I tend to keep things a little mild. My sons like the fact that there is always something new on the table. We eat as a family every night no matter what. If there is something that my kids don't like, there is always hot pockets....lol. I love to cook mostly on the stove top. I am not a baker, but on occasion I can cook a mean casserole. I try not to depend on casseroles, they are loaded with fat and tend to really heat the house up. For fun my family likes to hike and bike. I am a stay at home mom/assistant cub master. I like what I do but as soon as my youngest starts school I am going back to work.
