Pork Chops with Creamy Gravy & Vegetables
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork loin chops
|
*
|
| ½ | teaspoon |
seasoned salt
|
|
| ½ | cup |
sour cream
|
|
| 10 ¾ | ounces |
soup, cream of celery
|
|
| ½ | teaspoon |
sage
dried |
*
|
| 3 | cups |
green beans
frozen |
|
| 1 ½ | cups |
potatoes
frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork loin chops
|
*
|
| 2.5 | ml |
seasoned salt
|
|
| 118 | ml |
sour cream
|
|
| 310.7 | ml/g |
soup, cream of celery
|
|
| 2.5 | ml |
sage
dried |
*
|
| 7.1E+2 | ml |
green beans
frozen |
|
| 355 | ml |
potatoes
frozen |
|
Directions
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.
