Pork Chops With Creamy Gravy And Vegetables Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Bone-in pork loin chops, 1/2 inch thick
1/2 tsp: Seasoned salt,
1/2 cup: Sour cream,
10 3/4 ounce: Can cream of celery soup,
1/2 tsp: Dried sage,
3 cup: Frozen green beans,
1 1/2 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 on Aug
16, 1998
Source from luhu.jp
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
16, 1998
Source from luhu.jp