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Pork Chops with Creamy Gravy and Vegetables

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)


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.


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