Friday, March 27, 2009

Ranch Pork Chops

1 tbl canola oil
4 boneless pork loin chops
4 red potatoes, cubed
1 can cream of mushroom soup (98% fat free)
1/2 c. skim milk
1 packet ranch salad dressing mix
1 tbl paprika

Heat the oil in a large skillet. Brown the pork chops on both sides, then remove from skillet. Add the soup, milk, dressing mix and paprika to the skillet and stir well. Add the potatoes and pork chops and stir to coat with sauce. Reduce heat to medium-low, cover and simmer 15 min. or until chops are cooked and potatoes are tender

4 servings

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