[creamy potatoes and pork chops]

super easy, super basic meat and potatoes
Prep Time: 20 Min
Total Time: 1 Hr 15 Min
Makes: 4

2 bone-in pork loin chops, trimmed of fat
1/2 tsp seasoned salt
1 (10 3/4-oz) can condensed cream of mushroom soup
1 1/4 cups milk
1 Tbsp Worcestershire sauce
8 red potatoes, washed and quartered with skins left on
1 cup frozen sweet peas 

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.

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