Pork Chops with Creamy Gravy and Vegetables

  • Prep 30 min
  • Total 30 min
  • Ingredients 7
  • Servings 4

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.)

Steps

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  • 1
    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.
  • 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 no longer pink in center and vegetables are tender, stirring occasionally.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
160
% Daily Value
Total Fat
18g
28%
Saturated Fat
8g
40%
Cholesterol
85mg
28%
Sodium
850mg
35%
Total Carbohydrate
22g
7%
Dietary Fiber
4g
16%
Sugars
5g
Protein
27g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 Vegetable; 3 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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