CREAMY RANCH PORK CHOPS and RICE
“A star is born when a favorite herbed salad dressing mix gives a new life to this classic mushroom-sauced pork chop skillet.”
1 Tablespoon vegetable oil
4 boneless pork chops, ¾-inch thick
1 (10.75-oz.) Campbell’s Condensed cream of Mushroom Soup
½ (10.75-oz.) can milk
1 (1-oz,) package ranch salad dressing mix
Paprika
Ranch-Style Rice
Heat oil in skillet. Add chops and cook until browned.
Add soup, milk and ½ and ½ package salad dressing. Heat to boil. Cover and cook over low heat 10 minutes or until done. Sprinkle with paprika.
Serve with Ranch-Style Rice.
Yield: 4 servings.
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