CREAMY RANCH PORK CHOPS and RICE

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.