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Pork Chops O'Brien with Creamy Gravy

Pork Chops O'Brien with Creamy Gravy

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
LANDJ0213

LANDJ0213

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • 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

Directions

  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

SouthernMDGirl
7

SouthernMDGirl

1/18/2011

Great recipe. Easy and tasty.

Trudy
6

Trudy

4/26/2010

to bland, wont make again

sayreman
5

sayreman

4/19/2010

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.

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