Creamy Ranch Pork Chops & Rice
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
1 Green Onion
2 bags of “boil in a bag” Brown Rice
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.
4 servings. Each serving = 441 calories, 16.6 g Fat, 63.6 mg Cholesterol, 361.4 mg Sodium, 40.7 g Carbohydrates, 28.7 g Protein