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