Creamy Ranch Pork Chops with Garlic and Herb Corn

Here is a wonderful recipe that your family is sure to love! I really love this recipe because it is filled with a lot of wonderful flavors and you can prepare this as a quick meal. Meals in the oven are great for multi-tasking! While this meal is cooking you can help the kids with their homework, clean up or just have some family quality time together. ENJOY!!

From the Heart!

Bridgette

Creamy Ranch Pork Chops

         1 tablespoon vegetable oil

         4 boneless pork chops, 3/4-inch thick

            1 (1 ounce) package ranch salad dressing mix               

           1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)

         1/2 (10.75 ounce) can milk or heavy cream

           Pinch of Salt and Pepper

Directions

Preheat Oven 375 degrees

Lightly season the Pork Chops with the salt and pepper.

*Please note that the Ranch is very salty so use on a dash of salt on the pork chops. Heat oil in skillet. Add chops and cook until browned on both sides.

This will only take about 2-3 minutes per side.

Remove from the skillet and place in a baking pan.

Mix the soup, milk and package salad dressing mix.

Cover and cook for 1 hour.

Garlic and Herb Buttered Corn

4 corn cobs, leaves and silks removed

60g butter

1 clove of garlic, crushed

1 teaspoon died herbs

1 tablespoon chopped fresh parsley

1 pinch ground black pepper

1 pinch salt

Directions:

1.    Fill one pot with wait 1 tsp of salt and 1 tsp of olive oil.

2.   Place ears of corn in the water and boil

3.   Allow the butter to become room temperature soft then Mix all ingredients together in a small mixing bowl. Whisk together until smooth.

4.   Add 1 tablespoon of butter to the cooking corn in water.

5.   Room Corn from the water after done and smear with the Garlic and Herb Butter.