Ranch Pork Chops
  • 4 boneless chops, ¾-inch thick
  • 1 tablespoon oil
  • 2 cans cream of mushroom soup, undiluted
  • 1 cup milk
  • ½ envelope ranch salad dressing mix
  • Paprika
  1. 1. Heat oil in a large skillet over medium heat; brown both sides of the chops. Remove chops from
  2. skillet.
  3. 2. Add soup, milk, and ranch dressing mix to skillet, and bring to a boil. Return chops to skillet; cover
  4. and cook on low heat for 5 minutes or until chops are done. Sprinkle chops with paprika
  5. 3. Serve over rice with gravy.