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“Condensed cream of mushroom soup and ranch salad dressing combine to make a perfect seasoned sauce to serve over golden, juicy pork chops and rice.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon vegetable oil
  • 4 boneless pork chops, 3/4-inch thick or 1 lb boneless pork chop
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup or 1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup
  • 34 cup milk
  • 1 (1 ounce) package ranch dressing mix
  • paprika

Directions

  1. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
  2. Stir the soup, milk and 1/2 package salad dressing mix in the skillet and heat to a boil. Reduce th heat to low. Cover and cook for 10 minutes or until the pork is cooked through. Sprinkle with the paprika.
  3. Serve with Ranch-Style Rice.
  4. 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 package directions.
  5. SERVING SUGGESTION: Serve with a vegetable blend. For dessert, serve chunky applesauce topped with cinnamon.

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