| 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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