Ingredients40 m servings 395 cals
- Season the pork chops with seasoned salt on both sides. Heat a large, nonstick skillet over medium-high heat, and grease with cooking spray. Cook the pork chops until golden brown on both sides, 6 to 8 minutes. Remove from the skillet and set aside.
- Stir the cream of celery soup, cream of mushroom soup, sour cream, and sage together in the skillet until combined. Stir in the green beans and O'Brien potatoes, then place the pork chops on top of the vegetables. Bring to a simmer, then reduce heat to medium-low, cover, and cook until the pork chops are no longer pink in the center, 15 to 20 minutes.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 395 calories; 21.3 g fat; 20.7 g carbohydrates; 28.7 g protein; 98 mg cholesterol; 1102 mg sodium. Full nutrition
ReviewsRead all reviews 8
Used most of ingerdients as listed, couldn't find O'brien potata mix, so diced a couple of medium red potatoes and added a 12 oz.bag of frozem italian vegetables and enjoyed every bit of it.
Didn't include cream of celery soup as the family doesn't like celery. Next time I'll leave out the green beans as well. I ended up picking them out. Will also double the cream of mushroom to ma...
My mom used to make this recipe for me as a child growing up and I loved it.. however there are a few minor tweaks from this recipe. First off I season my chops with garlic onion powder s & p. ...
Tried this tonight. It was very good. only thing i did different was putting it over a bed of long grain wild rice. I really like that rice so it was great for me. It would probably be good on a...