Pork Chops With Creamy Gravy And Vegetables Recipe

Ingredients

4

bone-in pork loin chops (1/2 inch thick)

1/4

to 1/2 teaspoon seasoned salt

1/2

cup sour cream

1

(10 3/4-oz.) can condensed cream of celery soup

1/4

to 1/2 teaspoon dried sage leaves

3

cups frozen cut green beans

1 1/2

cups frozen potatoes O’Brien with onions and peppers (from 24-oz. pkg.)

Preparation

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

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 no longer pink in center and vegetables are tender, stirring occasionally.