This recipe from Campbell’s Kitchen sounds divine:

 

Creamy Ranch Pork Chops & Rice

 

1 TBS Crisco® Vegetable Oil 

4 boneless pork chops, ¾" thick each 

1 can (10¾ oz.) Cream of Mushroom Soup 

½ soup can milk 

1 pkg. (1 oz.) ranch salad dressing mix 

Paprika 

Ranch-Style Rice 

 

Heat oil in skillet; add the chops and cook until browned. Add soup, milk and ½ package salad dressing mix; heat to a boil. Cover and cook over low heat for ten minutes or until done. Sprinkle with paprika. Serve with “Ranch-Style Rice.” Recipe makes enough for four servings.

 

Ranch-Style Rice: Add the remaining salad dressing mix to water when making rice. Serve with your favorite frozen vegetable blend. For dessert, serve chunky applesauce topped with cinnamon.

 

Almost every day I receive the Campbell’s Kitchen newsletter, which includes a new recipe. I don’t always like the dishes offered, but the creamy pork chops whet my culinary whistle.