Creamy Ranch Pork Chops and Rice

Ingredients

       1 tbsp. vegetable oil

Crisco Vegetable Oil $2.99
Pure
thru 2011-12-10

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Wesson Vegetable Oil $2.99
Vegetable Oil Regular
48 oz
thru 2011-12-10

Fred Meyer

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thru 2011-12-25

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

Store Brand Pork Buy 1 Get 1 Free
Sirloin Chops
Buy 1 Get 1 Free, based on regular in-store prices, Pork Loin Sirloin Chops, boneless Save up to $4.49 on 2 lbs, Loyalty Card Required
thru 2011-12-06

Albertson's

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Store Brand Pork $2.99
Sirloin Chops
Loyalty Card Required, Boneless
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Smith's Food & Drug

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       1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

       3/4 cup milk

Store Brand Milk $2.39
1% fat
Loyalty Card Required, Selected Varieties Only, Mountain Dairy
thru 2011-12-06

Smith's Food & Drug

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       1 pkg. (1 ounce) ranch salad dressing mix

       Paprika

       Ranch-Style 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. Sprinkle with the paprika.

3

Serve with the Ranch-Style Rice.

4

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.

5

Serving Suggestion: Serve with a vegetable blend. For dessert, serve chunky applesauce topped with cinnamon.