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40 minutes
Prep: 10 minutes
Cook: 25 minutes
171 calories per serving view nutrition facts
4 servings
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| 4 | each | pork loin chops | |
| 1/2 | teaspoon | seasoned salt | |
| 1/2 | cup | sour cream | |
| 10 3/4 | ounces | soup, cream of celery | |
| 1/2 | teaspoon | sage | dried |
| 3 | cups | green beans | frozen |
| 1 1/2 | cups | potatoes | frozen |
Spray large non-stick skillet with non-stick 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 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.
| % Daily Value* | |
| Total Fat 10.0g | 15% |
| Saturated Fat 5.0g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 947mg | 39% |
| Total Carbohydrate 19.0g | 6% |
| Dietary Fiber 4.0g | 15% |
| Sugars 3.0g | |
| Protein 4.0g | 8% |
| Vitamin A | 20% | Vitamin C | 27% | |
| Calcium | 9% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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