Name: Pork Chops with Creamy Gravy and Vegetables
Ingredients: 4 Bone-in pork loin chops (1/2 inch thick); 1/2 ts Seasoned salt; 1/2 c Sour cream; 10 3/4 oz Can cream of celery soup; 1/2 ts Dried sage; 3 c Frozen green beans; 1 1/2 c Frozen potatoes w/ onions & peppers (from 24 oz pkg)

Persons need not and ought not to set any bounds to their spiritual and gracious appetites, [instead they ought] to be endeavoring by all possible ways to inflame their desires and to obtain more spiritual pleasures… Our hungerings and thirstings after God and Jesus Christ and after holiness can’t be too great for the value of these things, for they are things of infinite value… [Therefore] endeavor to promote spiritual appetites by laying yourself in the way of allurement… There is no such thing as excess in our taking of this spiritual food. There is no such virtue as temperance in spiritual feasting.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy, Grains		Pork, Vegetables, Potatoes	4	Servings

INGREDIENTS

4		Bone-in pork loin chops (1/2 inch thick)
1/2	ts	Seasoned salt
1/2	c	Sour cream
10 3/4	oz	Can cream of celery soup
1/2	ts	Dried sage
3	c	Frozen green beans
1 1/2	c	Frozen potatoes w/ onions & peppers (from 24 oz pkg)

INSTRUCTIONS

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 <demoness@bellatlantic.net> on Aug
16, 1998

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