Crock Pot Ranch Pork Chops & Rice
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 Tbs canola oil
  • 6 boneless pork chops - any size will work, but mine were thin
  • 1 can (10¾ oz) Campbell's® Condensed Cream of Mushroom Soup (can use lower fat)
  • ¾ cup milk
  • 1 envelope (1 oz) ranch salad dressing packet
  • Paprika
  • Rice:
  • 2 Boxes Near East Rice Pilaf, Original
  • 3½ cups water
  1. Heat oil in large skillet, over medium-high heat. Add the pork and cook until browned on both sides.
  2. In a bowl, combine the soup, milk and ½ package salad dressing, and stir.
  3. Place browned pork chops in slow cooker and cover with the soup mixture. (Do not wash the skillet)
  4. Cook on low for 3 hours. You can let the meal sit in the slow cooker, on warm, for longer if you need it to.
  5. Before serving, sprinkle with the paprika (optional)
  6. Prepare rice while Pork Chops cook. (This can be done in advance and heated through before serving), pour contents of the Near East Rice Pilaf into the used skillet. You will not be using the seasoning packet that comes with the Rice Pilaf. No need to add extra oil when you have the tasty pork chop drippings to cook the rice in.
  7. Add water and remaining contents of the ranch packet. Stir and bring to a boil.
  8. After rice comes to a bowl, cover with a lid and cook on low for 20-25 minutes.
  9. Serve Pork Chops on top of rice, and top with extra sauce if desired.
Recipe by Clever Housewife at