This morning was fairly frigid and I knew we would be wanting some warm dinner–so I got some pork chops out of the freezer and looked forward to this dish all day! I love that it’s both simple and full of flavor–one of our “keeper” recipes, for sure!
-1 T olive oil
-4 3/4 inch pork chops
-1 can (10 1/2 oz.) condensed cream of mushroom soup
-3/4 c milk
-3 T (1 1-oz pkg.) ranch dressing mix
-2 1/4 c water
-1 c uncooked long grain white rice
Heat the olive oil in a large skillet and brown pork chops on both sides. Add the soup, milk, and half the ranch dressing powder and bring to a boil. Cover and cook until pork is thoroughly done, 20-30 minutes.
Meanwhile, stir the remaining ranch dressing powder into the water in a saucepan and bring to a boil. Add the rice, reduce heat to low, cover, and cook until liquid is absorbed (about 20 minutes).
Serve pork and rice smothered in soup sauce. Hold jaw carefully, lest it drop to the floor at such an easy and delicious meal. Receive compliments graciously. 😉