Avocado Ranch Pork Chops and Rice

It only takes 5 minutes to prep this recipe for Avocado Ranch Pork Chops and Rice, which makes it perfect for a busy weeknight.  We show you how to cook the rice and the pork chops at the same time, so that you can have a home-cooked dinner on the table in 30 minutes!  Two pantry favorites, condensed cream soup and ranch dressing mix, blend with chili powder and Southwest seasoned vegetables for a Tex-Mex spin on the usual pork chops and rice.  Serve with fresh avocado and cilantro on top to make it look as good as it tastes!

Ingredients

• 3 cups water
• 2 cups frozen seasoned Southwest vegetable blend (corn, peppers, onions)
• 1 envelope (1 ounce) ranch dressing mix (amount divided in recipe steps below)
• 1 1/2 cups uncooked long grain white rice
• 6 boneless pork chop, 3/4-inch thick (about 2 pounds)
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
• 3/4 cup milk
• 1/4 cup chopped fresh cilantro
• 1 avocado, pitted, peeled and diced (about 1 cup)

Instructions

You can substitute 1 cup whole kernel corn (drained canned or thawed frozen) and 1 cup drained canned black beans for the Southwest vegetable blend, if you like.

Step 1

Heat the water, frozen vegetables and 1/2 package dressing mix in a 3-quart saucepan over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. 

Step 2

While the rice is cooking, season the pork with salt and pepper and sprinkle with the chili powder.  Heat the oil in a 12-inch skillet over medium-high heat.  Add the pork and cook for 6 minutes (make sure the skillet and oil are hot before adding the pork to prevent sticking) or until browned on both sides.  Stir in the soup, milk and remaining 1/2 package dressing mix iand heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is done.

Step 3

Stir the cilantro into the hot cooked rice.  Top the pork with the avocado and additional chopped cilantro, if desired.  Serve the pork and sauce with the rice. -Cambell’s