Lunch: Pork Chops with Creamy Gravy and Vegetables

Dinner ready in 30 minutes! Enjoy this flavorful skillet made with pork and veggies cooked with creamy gravy.

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.)

Instructions

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.
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.

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