Creamy Ranch Pork Chops & 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
Ranch-Style Rice

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.

Serve with the Ranch-Style Rice.

RECIPE TIPS
Ranch-Style Rice: 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 regular long-grain white rice and cook according to the package directions.

Serving Suggestion: Serve with a vegetable blend. For dessert, serve chunky applesauce topped with cinnamon.

At a Glance
Source: Campbell's Kitchen
Prep: 5 minutes
Cook: 25 minutes
Cost per recipe: $7.46
Makes: 4 servings

Creamy Ranch Pork Chops & Rice