Pork Chops O'Brien with Creamy Gravy

Pork Chops O'Brien with Creamy Gravy

8
LANDJ0213 1

"I've made this recipe for years as a quick after work dinner. Inexpensive and delicious. I pack up leftovers for lunch for no waste. Use with boneless or bone-in chops. Try them. You'll make this one a repeat."

Ingredients

40 m {{adjustedServings}} servings 395 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 1102 mg
  • 44%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews

8
  1. 9 Ratings

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Great recipe. Easy and tasty.

to bland, wont make again

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.