Pork Chops With Creamy Gravy and Vegetables

• 4 pork loin chops, 1/2-inch thick, with bone in
• 14 teaspoon seasoning salt (to taste)
• 12 cup sour cream
• 1 (10 3/4 ounce) can condensed cream of celery soup
• 14 teaspoon dried sage (to taste)
• 3 cups frozen cut green beans
• 1 12 cups o'brien frozen potatoes, with onions and bell peppers (from 24 oz package)

1. Spray skillet with non stick spray.
2. Heat over medium high heat.
3. Sprinkle pork chops with seasoned salt, then cook 5 or 6 minutes until brown on both sides.
4. Remove from pan and keep warm.
5. Combine sour cream, soup and sage, mix well.
6. Add to skillet, then stir in the frozen vegetables.
7. Place chops over vegetables, and press gently to seat.
8. Boil, then lower heat to medium-low.
9. cover.
10. Cook 10 - 15 minutes.
11. Pork chops should no longer be pink in the middle, and the vegetables should be tender.
12. Stir occasionally.
13. Serve with rice or buttered noodles.

pork loin chops, salt, sour cream, condensed cream, sage, obrien frozen potatoes

Taken from www.food.com/recipe/pork-chops-with-creamy-gravy-and-vegetables-200917 (may not work)