My husband seriously thinks I am wierd for taking pictures of our food! He looks at me like I am nuts. I say, "well, honey, it's for the food blog." I don't think he gets it? Anyway!
The Original Recipe:
Cook's Notes
Serve with Ranch-Style Rice. Serves 4. * Ranch-Style Rice: Add remaining salad dressing mix to water when making rice.
The Menu:
Ranch Porkchops and Rice
Served with a side of Carrots
The Original Recipe:
I only took a picture of the chops. I figured you should know what rice looks like! :oP I also doubled the chops and made enough for each of us. I didn't feel that the other ingredients needed doubled. It still turned out fantastic! Courtesy: Babycenter
Ranch Porkchops
Ingredients
1 tbsp. Canola Oil
4 Boneless pork chops, 3/4" thick each
1 can (10 3/4 oz.) Fat Free Cream of Mushroom Soup
1/2 Soup can milk
1 pkg. (1 oz.) ranch salad dressing mix
Preparation
Heat oil in skillet. Add chops and cook until browned.
Add soup, milk and 1/2 pkg. salad dressing mix. Heat to a boil. Cover and cook over low heat 10 min. or until done. Sprinkle with paprika.
1 tbsp. Canola Oil
4 Boneless pork chops, 3/4" thick each
1 can (10 3/4 oz.) Fat Free Cream of Mushroom Soup
1/2 Soup can milk
1 pkg. (1 oz.) ranch salad dressing mix
Preparation
Heat oil in skillet. Add chops and cook until browned.
Add soup, milk and 1/2 pkg. salad dressing mix. Heat to a boil. Cover and cook over low heat 10 min. or until done. Sprinkle with paprika.
Cook's Notes
Serve with Ranch-Style Rice. Serves 4. * Ranch-Style Rice: Add remaining salad dressing mix to water when making rice.
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