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. Serve with the Ranch-Style Rice.
Ranch-Style Rice
Heat 2 1/4 cups water and the remaining salad dressing mix in a 3-quart saucepan over medium-high heat to a boil. Stir in 1 cups uncooked regular long-grain white rice and cook according to the package directions.
Serve with a vegetable blend. For dessert, serve chunky applesauce topped with cinnamon.
Ingredients
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1 tablespoon vegetable oil
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4 boneless pork chops, 3/4 inch thick (1 pound)
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1 can Campbells® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) (10 3/4 ounces can)