Pork chops with creamy gravy and vegetables

4 Servings

Ingredients

Quantity Ingredient
4 Bone-in pork loin chops (1/2 inch thick)
½ teaspoon Seasoned salt
½ cup Sour cream
10¾ ounce Can cream of celery soup
½ teaspoon Dried sage
3 cups Frozen green beans
1½ cup Frozen potatoes w/ onions & peppers (from 24 oz pkg)

Directions

1. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Sprinkle pork chops with seasoned salt; add to skillet. Cook 5 to 6 minutes or until browned on both sides. Remove chops from skillet; cover to keep warm.

2. In medium bowl, combine sour cream, soup and sage; mix well. Add to skillet; stir in frozen vegetables. Arrange chops over vegetable mixture; press gently into mixture. Bring to a boil. Reduce heat to medium-low; cover and cook 10 to 15 minutes or until pork chops are tender, stirring occasionally.

Nutrition Information Per Serving: 380 Calories, 20 g Fat, 860 mg Sodium Posted to MM-Recipes Digest by Paula <demoness@...> on Aug 16, 1998

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