Pork Chops with Creamy Gravy and Vegetables

Source- Pillsbury One-Dish Meals Cookbook

I've made other recipes out of this cookbook.  Every once in awhile I decide that I should cook something out of the cookbooks I own instead of always referencing the internet.  This recipe did not disappoint.

Ingredients

• 4 bone-in pork loin chops, 1/2 inch thick (used boneless)
• 1/4 to 1/2 tsp seasoned salt
• 1/2 cup sour cream
• 1 10.75oz can condensed cram of celery soup
• 1/4 to 1/2 tsp dried sage
• 3 cups frozen cut green beans
• 1 1/2 cups frozen potatoes with onion and peppers

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 5-6 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.
• Pour in skillet and add vegetables.
• Arrange chops over vegetable mixture, press gently into mixture.
• Bring to a boil.
• Reduce heat to medium-low.
• Cover and cook 10-15 minutes or until pork chops are no longer pink in center and vegetables are tender, stirring occasionally.

Review & Changes- This recipe was really easy to make.  The flavor was really good and you didn't have too much of one thing.  I think this recipe would also work with cream of mushroom soup, but no changes are necessary.