Ingredients
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 frozen sweet peas
Preparation
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.
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.
Bake at 350°F. for 30 minutes. Uncover; bake an additional 20 to 25 minutes or until potatoes and pork chops are tender.
