Pork Chops with Creamy Gravy and Vegetables
pork loin chops
soup, cream of celery
Spray large non-stick skillet with non-stick 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.
In medium bowl, combine sour cream, soup and sage, mix 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.