Instructions: 1. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Sprinkle pork chops with seasoned salt; add to skillet. Cook 5 to 6 minutes or until browned on both sides. Remove chops from skillet; cover to keep warm.

2. In medium bowl, combine sour cream, soup and sage; mix well. Add to skillet; stir in frozen vegetables. Arrange chops over vegetable mixture; press gently into mixture. Bring to a boil. Reduce heat to medium-low; cover and cook 10 to 15 minutes or until pork chops are tender, stirring occasionally.

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