Ranch Pork Chops and Rice

I pulled this recipe from Campbell's Kitchen.com a few months ago. Bill really likes this dish and it's super easy to boot.

Ingredients:

1 tablespoon vegetable oil

4 boneless pork chops, 3/4-inch thick (about 1 pound)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup

3/4 cup milk

1 package (1 ounce) dry ranch salad dressing mix

Paprika

1 cup regular long-grain white rice

Directions:

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.

2. 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.

3. Heat 2 1/4 cups water and the remaining salad dressing mix in a saucepan over medium-high heat to a boil.  Stir in 1 cup uncooked regular long-grain white rice and cook according to the package directions.

4. Sprinkle pork chops with the paprika before serving.

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