Creamy Ranch Style Pork Chops & Rice

Ranch Style Pork Chops & Rice 1 Ranch Style Pork Chops & Rice 2

 

I have a confession to make.  I am a Ranch addict.  There I said it.  I love Ranch.  Ya know those big, giant, industrial sized bottles of Ranch at the store?  Yeah…I buy that.  I put it on salads, raw veggies, baked potatoes, french fries, and sometimes I even put it on pizza and steak.  It’s just SO GOOD!  I also really love to use the dry seasoning Ranch dressing packets in cooking.  It’s not as fatty as the actual creamy dressing, and it can be much more diverse when used as a cooking ingredient, but it still gives that familiar delicious Ranch flavor.


This dish was amazing.  I actually misinterpreted the title.  I thought it was Ranch Pork Chops….and rice.  As in, the rice was just plain.  But no, it’s actually Ranch flavored rice to go along with the Creamy Ranch and Mushroom Flavored Pork Chop!  Oh my gosh we just devoured this stuff.  Definitely one of my favorite ways to cook pork chops (and there have been many).  In addition to it tasting amazing, it only requires a few ingredients, most of which you already have in your pantry!

But one thing I really love is that the Ranch Style rice is SUPER SIMPLE and can be a great side dish to go along with any entree!  Just make the rice as you normally would, but stir in some ranch seasoning in the water first.  Voila!  Plain rice turn to delicious rice!  I’m definitely going to use this as a side dish from now on!  And I’m sure I’ll be making these awesome pork chops again too!

Creamy Ranch Style Pork Chops & Rice

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Source:  Recipe.com

Serves: 4

Ingredients:
1   tablespoon vegetable oil
4  boneless pork chops , 3/4-inch thick (about 1 pound)
1 (10 3/4 ounce) can Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
3/4  cup milk
1  (1  ounce) package ranch salad dressing mix
Paprika
2 1/4  cups water
1   cup uncooked regular long-grain white rice

Directions:
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.
Heat water and the remaining salad dressing mix in a 3-quart saucepan over medium-high heat to a boil. Stir in uncooked regular long-grain white rice and cook according to the package directions.

Serve pork chops over rice.

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