Avocado Ranch Pork Chops and Rice
Boneless pork chops are quick cooking and versatile, making them a great choice for busy weeknights. This easy recipe for Avocado Ranch Pork Chops delivers on everything you love about the classic flavor combination of avocado and ranch! It’s creamy and cool, zesty and fresh. Simply season the pork chops with chili powder and brown them in a skillet, then add cream of mushroom soup, milk and ranch salad dressing mix. While the pork is cooking, so is the rice accompaniment made w
Ingredients
3 cups water
2 cups frozen seasoned Southwest vegetable blend (corn, peppers, onions)
1 envelope (1 ounce) ranch dressing mix
1.5 cups uncooked long grain white rice
6 boneless pork chop, 3/4-inch thick (about 2 pounds)
1 teaspoon chili powder
1 tablespoon olive oil
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.75 cup milk
0.25 cup chopped fresh cilantro
1 avocado, pitted, peeled and diced (about 1 cup)
2 cups frozen seasoned Southwest vegetable blend (corn, peppers, onions)
1 envelope (1 ounce) ranch dressing mix
1.5 cups uncooked long grain white rice
6 boneless pork chop, 3/4-inch thick (about 2 pounds)
1 teaspoon chili powder
1 tablespoon olive oil
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.75 cup milk
0.25 cup chopped fresh cilantro
1 avocado, pitted, peeled and diced (about 1 cup)
Instructions
Heat the water, frozen vegetables and 1/2 package dressing mix in a 3-quart saucepan over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the liquid is absorbed.
While the rice is cooking, season the pork with the chili powder. Heat the oil in a 12-inch skillet over medium-high heat. Add the pork and cook until browned on both sides (make sure the skillet and oil are hot before adding the pork to prevent sticking). Stir the soup, milk and remaining 1/2 package 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.
Stir the cilantro into the hot cooked rice. Top the pork with the avocado and additional chopped cilantro, if desired. Serve the pork and sauce with the rice.
While the rice is cooking, season the pork with the chili powder. Heat the oil in a 12-inch skillet over medium-high heat. Add the pork and cook until browned on both sides (make sure the skillet and oil are hot before adding the pork to prevent sticking). Stir the soup, milk and remaining 1/2 package 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.
Stir the cilantro into the hot cooked rice. Top the pork with the avocado and additional chopped cilantro, if desired. Serve the pork and sauce with the rice.
Avocado Ranch Pork Chops and Rice
Boneless pork chops are quick cooking and versatile, making them a great choice for busy weeknights. This easy recipe for Avocado Ranch Pork Chops delivers on everything you love abou...
Directions
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Heat the water, frozen vegetables and 1/2 package dressing mix in a 3-quart saucepan over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the liquid is absorbed. While the rice is cooking, season the pork with the chili powder. Heat the oil in a 12-inch skillet over medium-high heat. Add the pork and cook until browned on both sides (make sure the skillet and oil are hot before adding the pork to prevent sticking). Stir the soup, milk and remaining 1/2 package 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.Stir the cilantro into the hot cooked rice. Top the pork with the avocado and additional chopped cilantro, if desired. Serve the pork and sauce with the rice.
Ingredients
3 cups water2 cups frozen seasoned Southwest vegetable blend (corn, peppers, onions)1 envelope (1 ounce) ranch dressing mix1.5 cups uncooked long grain white rice6 boneless pork chop, 3/4-inch thick (about 2 pounds)1 teaspoon chili powder1 tablespoon olive oil1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.75 cup milk0.25 cup chopped fresh cilantro1 avocado, pitted, peeled and diced (about 1 cup)
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