Creamy Potatoes and Pork Chops

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bone-in pork loin chops, trimmed of fat

1/2

teaspoon seasoned salt

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

1 1/4

cups milk

tablespoon Worcestershire sauce

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

cup frozen sweet peas

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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.

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Nutrition Information

1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 4 1/2 Lean Meat; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.