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!
Ingredient
- 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) 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)
Direction
- 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.
- 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.
- 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.
