A skillet pork chop recipe that combines cream of mushroom soup, milk, and ranch salad dressing mix can be on the table in 25 minutes, according to the recipe provided. The dish serves four and is positioned for busy evenings, with five minutes of prep and 20 minutes of cooking.
The recipe calls for four boneless pork chops, each about 3/4-inch thick, browned in one tablespoon of vegetable oil. Once browned on both sides, a 10.5-ounce can of Campbell's condensed cream of mushroom soup, half a can of milk, and half a 1-ounce package of ranch salad dressing mix are added to the skillet. The mixture is heated to a boil, then covered and cooked over low heat until the flavors combine, about 10 minutes. Paprika is sprinkled on top before serving.
Ranch Dressing Mix as the Flavor Base
The recipe's distinguishing element is the ranch salad dressing mix, which the source describes as giving new life to a classic mushroom-sauced pork chop skillet. Only half a packet is used, leaving the remaining mix for another use. The finished dish is served with ranch-style rice, extending the ranch flavor beyond the sauce.
The ingredient list is short: vegetable oil, boneless pork chops, the condensed soup, milk, ranch dressing mix, paprika, and ranch-style rice for serving. The source does not specify a brand for the ranch mix or the rice, and no nutritional information or variations are provided.
For readers weighing weeknight options, the recipe's main appeal is its timing and limited ingredient count. The source presents it as easy and family-friendly, though it does not include tested reader feedback or serving suggestions beyond the ranch-style rice.
Editorial Notes