Pork Chops With Creamy Gravy And Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy, Grains | Pork, Potatoes, Vegetables | 4 | Servings | |
INGREDIENTS
| 4 | Bone-in pork loin chops, 1/2 | |
| inch thick | ||
| 1/2 | t | Seasoned salt |
| 1/2 | c | Sour cream |
| 10 3/4 | oz | Can cream of celery soup |
| 1/2 | t | Dried sage |
| 3 | c | Frozen green beans |
| 1 1/2 | c | Frozen potatoes w/ onions & |
| 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; add to 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 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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Nutrition (calculated from recipe ingredients)
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Calories: 248
Calories From Fat: 108
Total Fat: 12.3g
Cholesterol: 86.2mg
Sodium: 568.8mg
Potassium: 617.4mg
Carbohydrates: 10.2g
Fiber: 3.1g
Sugar: 2.3g
Protein: 24.6g