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!
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.
