10.8 ounce campbell's® condensed cream of celery soup canned
10.8 ounce cream of mushroom soup canned
30 ounce green beans drained canned
6 pork chops
2 cups o'brien potatoes mix frozen
0.5 teaspoon rubbed sage to taste
0.5 teaspoon lawry's seasoned salt to taste
1 cup cup heavy whipping cream sour
Equipment
frying pan
Directions
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.
