Creamy Ranch Pork Chops & Rice
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 441.0
- Total Fat: 16.6 g
- Cholesterol: 63.6 mg
- Sodium: 361.4 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 1.6 g
- Protein: 28.7 g
View full nutritional breakdown of Creamy Ranch Pork Chops & Rice calories by ingredient
Number of Servings: 4
Ingredients
-
1 Tbsp Extra Virgin Olive Oil
4 boneless pork chops
1 can of reduced fat, low sodium cream of mushroom soup
¾ C Skim Milk
1 packet of Fat Free Ranch dressing mix
Paprika
1 Green Onion
2 bags of “boil in a bag” Brown Rice
Directions
Heat Oil in a skillet, add the pork chops & cook until brown.
Add soup, milk, and about ½ the packet of Ranch Dressing Mix. Bring to a boil.
Sprinkle with Paprika & Cover & cook on low heat for about 10-15 minutes.
Meanwhile, Bring the water to a boil for your rice & sprinkle in the remaining Ranch Dressing Mix.
Add the rice and let cook for about 10 minutes before draining.
When the pork & rice are both ready, drain rice before putting on the plate.
Set a pork chop on top of the rice and cover with sauce from the pan.
I garnish mine with little pieces of green onion before serving.
This made 4 servings for us.
Number of Servings: 4
Recipe submitted by SparkPeople user MYLINDA142.
Add soup, milk, and about ½ the packet of Ranch Dressing Mix. Bring to a boil.
Sprinkle with Paprika & Cover & cook on low heat for about 10-15 minutes.
Meanwhile, Bring the water to a boil for your rice & sprinkle in the remaining Ranch Dressing Mix.
Add the rice and let cook for about 10 minutes before draining.
When the pork & rice are both ready, drain rice before putting on the plate.
Set a pork chop on top of the rice and cover with sauce from the pan.
I garnish mine with little pieces of green onion before serving.
This made 4 servings for us.
Number of Servings: 4
Recipe submitted by SparkPeople user MYLINDA142.
