Pork Chops in a Creamy Sauce

Method
Prep:10min  ›  Cook:40min  ›  Ready in:50min 

1. Heat a deep fat fryer with oil until hot. Deep fry the potato cubes until golden and crisp, around 3-5 minutes. Let drain on a kitchen towel lined plate.
2. Heat a frying pan over medium heat, add 1 tablespoon oil and saute the onions until translucent, around 3-4 minutes. In a bowl, mix together the fried potatoes, sauteed onions and roasted red pepper. Set aside.
3. Season the pork chops with seasoned salt on both sides. Heat a large, non-stick frying pan over medium-high heat and spray with cooking oil spray. Cook the pork chops until golden brown on both sides, 6 to 8 minutes. Remove from the frying pan and set aside.
4. Stir the cream of celery soup, cream of mushroom soup, soured cream and sage together in the frying pan until combined. Stir in the green beans and cubed potato mix, 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 centre, 15 to 20 minutes.