Lunch: Creamy Potatoes and Pork Chops

Treat your family to creamy potatoes and pork chops made using Frozen Sweet Peas - a scrumptious dinner.

Ingredients

4 bone-in pork loin chops, trimmed of fat
1/2 teaspoon seasoned salt
1 (10 3/4-oz.) can condensed cream of mushroom soup
1 1/4 cups milk
1 tablespoon Worcestershire sauce
1 (1 lb. 4-oz.) pkg. refrigerated new potato wedges with skins
1 cup frozen sweet peas

Instructions

Heat oven to 350 °F. Sprinkle pork chops with seasoned salt. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork chops; brown well on both sides.
In 13x9-inch (3-quart) glass baking dish, combine soup, milk and Worcestershire sauce; mix until smooth. Add potatoes and peas; stir until coated. Place browned pork chops over potato mixture. Cover with foil.
Bake at 350 °F. for 30 minutes. Uncover; bake an additional 20 to 25 minutes or until potatoes and pork chops are tender.

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