Creamy Ranch Pork Chops and Rice

This week's edition of Whatcha Makin Wednesdays is a good old favorite I discovered a few years ago to make my first pork chops with called Creamy Ranch Pork Chops and Rice. 

The recipe isn't spot on correct from the site (specifically cooking the pork) so I have altered the original to fit what we find correct cooking procedures if you will. 

Since my  honey has been working out of town when he got home his first request was some good old home made food from his honey buns ME and this is what he requested!

Creamy Ranch Pork Chops and Rice

Ingredients

1 tbsp vegetable oil

4 boneless pork chops, 3/4 inch thick (about 1 lb)

1 can (10 3/4 oz) Cream of Mushroom Soup

3/4 cup Milk

1 package (1 oz) Ranch Salad Dressing Mix

Cooked Rice - Amount of your choice

Extras: Veggies such as mushrooms, onions, more mushrooms.  You get the idea we like it with mushrooms I didn't do them this time around but just saute some and top it all off when you serve the dish.

Directions 

1. Preheat oven to 350 degree F. Then heat the oil in skillet over medium-high heat.  Add the pork chops and cook each side until well browned. 

 2. Mix your soup, milk and FULL package of salad dressing mix in bowl. 

I think I've learned (if you haven't already) that we really like ranch in this household.

I add in the whole packet of ranch while the original recipe calls for 1/2.

Nice and blended all together.

**SIDE NOTE: The ORIGINAL says to mix the soup, milk and ranch into the skillet and your supposedly done.  UM no.. I don't know about you but I don't like my pork chops pink!! I might not be a master chef but pork raw is not okay in my book so this is extra for us**

 

SO MOVING ON... the next step to not have pink pork chops is....

3. After your pork is nicely browned, add it into a baking dish and then top with ranch/soup mixture. 

Then top with a few dashes of paprika.

Now another thing.  We only  had two pork chops but this ended up being perfect.  If you use 4 pork chops DOUBLE the recipe for soup/ranch/milk because you'll want a lot of it to cover your rice in.  Or that's just us, my nick name isn't SAUCEY for nothing I like me some SAUCE!

Bake for about 40 minutes.  **This is us again. We have the temperature probe but which pork is suppose to reach an internal temperature of 160 degrees F.  But when we cut into it the meat is still pink and we are really crazy about having our food cooked**

 Once it's all done serve over rice and tada! Yummy ranch pork chops!

We were so hungry I didn't take an end result photo but this is what you should have!

I just read some of the review and others aren't having problems with pan cooking the pork but we're just crazy or eat too big of portions of pork.  

 

So have it your way or my way, but either way it'll be tasty!

Enjoy! These little guys sure did lick their chops watching me make it!

Pleeeasse drop some mommy!

"Come on I'm smiling for you! CHEEESEE!"