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Avocado Ranch Pork Chops and Rice

An image of prepared Avocado Ranch Pork Chops and Rice showing seasoned Southwest vegetable blend, ranch dressing mix, long grain white rice, pork chops, Campbell's® Condensed Cream of Mushroom Soup, cilantro and avocado.
  • prep time: 5 min
  • total time: 30 min
  • serves: 6 people
  • calories: 486 1 serving

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 (10.5 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

  • Tips

    • 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.

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Calories 470
Total Fat 15 g
Sat. Fat 4 g
Trans Fat 0 g
Cholesterol 64 mg
Sodium 827 mg
Total Carb 52 g
Dietary Fiber 4 g
Sugar 4 g
Protein 30 g
Vitamin D 5 %DV
Calcium 5 %DV
Iron 15 %DV
Potassium 13 %DV
Calories 486
Total Fat 17 g
Sat. Fat 4 g
Trans Fat 0 g
Cholesterol 64 mg
Sodium 871 mg
Total Carb 51 g
Dietary Fiber 4 g
Sugar 4 g
Protein 30 g
Vitamin D 5 %DV
Calcium 5 %DV
Iron 15 %DV
Potassium 13 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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