Creamy Potatoes and Pork Chops

 

4

bone-in pork loin chops, trimmed of fat

1/2

teaspoon seasoned salt

1

(10 3/4-oz.) can condensed cream of mushroom soup

1 1/4

cups milk

1

tablespoon Worcestershire sauce

1

(1 lb. 4-oz.) pkg. refrigerated new potato wedges with skins

1

cup Green Giant® Frozen Sweet Peas

• 1 Heat oven to 350°F. Sprinkle pork chops with seasoned salt. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork chops; brown well on both sides.
• 2 In 13x9-inch (3-quart) glass baking dish, combine soup, milk and Worcestershire sauce; mix until smooth. Add potatoes and peas; stir until coated. Place browned pork chops over potato mixture. Cover with foil.
• 3 Bake at 350°F. for 30 minutes. Uncover; bake an additional 20 to 25 minutes or until potatoes and pork chops are tender.