Recipe by Campbell's Kitchen
"A star is born when a favorite herbed salad dressing mix gives new life to this classic mushroom-sauced pork chop skillet. It's easy and your family will love it served with ranch-flavored rice."
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boneless pork chops, 3/4-inch thick
1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 (10.75 ounce) can
1 (1 ounce) package
ranch salad dressing mix
I've been making a version of this for years. Instead of dry ranch dressing mix I use about a cup of ranch salad dressing and omit the milk. Also I add a half can of french fried onions mixed in, bake covered for 20-30 minutes at 350 then sprinkle the rest on top and bake un covered another 10 minutes or until the chops are done and the onions have crisped up. Also, the remaining sauce is great as topping to baked potatoes. Warning..this in NOT a low fat/calorie dish!
These pork chops were a huge disappointment. I made them exactly as the recipe called for, except that I added a little more ranch seasoning, and even then, they were tasteless. The pork chops came out chewy, and it was just an extremely boring recipe. Tasted processed.
In a house of 6 it is very hard to find things that someone does not fuss about. Well I found something in this. Everyone in the house loved it! My family told me that this is going to be a keeper recipe. I did cook regular rice and put some of the ranch packet in the rice, not to mention if you are going to use the sauce as a "gravy" you may want to double the recipe.
My family loves this recipe. I substituted chicken the first time and it was good also. This recipe rocks
This is one of my go-to staple comfort foods I make when I either low on time or in a funk and need something warm and familiar. I suggest that you use a homemade ranch dressing mix, sans salt, as the soup is salty enough on it's own. I mix ranch dressing mix with plain AP flour, coat the pork chops in the flour/ranch mixture and then fry them on both sides. I then saute an onion and chopped mushrooms in butter and then add the soup and milk to make the sauce. EDITED: I made this again tonight, adding a little worchestershire sauce and a touch of sour cream. I layered the pork chops in a baking dish and covered it with sauce and baked it for an hour until it was all fall-aparty. I served it with fluffy rice and steamed broccoli. Again, everyone loved it. HUGE success. NO leftovers.
This made pork chops GOOD food again! I can't give 5 stars since I adjusted... I fried 4 strips of bacon first, retained the bacon on the side and dumped out all bu 1 Tbsp of the drippings. Fried the chops in THAT instead of plain vegetable oil. I also added 1 Tbsp of minced garlic and used only 1/8 cup of milk, then substituted regular ranch dressing instead of the packet. This was a HUGE hit at my house and goes in the permanent file.
My husband and I love this recipe! I made it once using prepared ranch dressing and the other time using the dried mix and both ways were great (the powder has more zip to it). I make mashed potatoes as a side and use the gravy on the potatoes. This one will be a regular at our house!
My family of seven loved this! We used a rice cooker and everything turned out fabulous. Great flavor. I never would have thought of this one. Thanks!
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