1 pound bone-in pork chop
1 (8 ounce) container sour cream
1 (10.75 ounce) can condensed cream of chicken soup
1 can tomato soup with green chile sauce
1 cup squash, chopped
1 cup peas, chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh sage
1 teaspoon salt
1 cup boiling water
1 (10 ounce) can diced onion
1 cup chopped celery
1 (14.5 ounce) can chopped green beans
1 (4 ounce) can kidney beans with liquid
1/4 teaspoon dried sage
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the brown sugar and 2 tablespoons lemon juice. Seal the meat and vegetables and cut into cubes. Place the cubed meat, vegetable cubes, onion, celery and mushrooms into a large plastic bag.
Place the meat, vegetable cubes, celery and green beans into a large plastic bag. Seal the bag and shake vigorously. Transfer the chicken, vegetable mixture and chicken mixture to a large bowl. Mix the sour cream, tomato soup, chicken mixture and peas and gently fold into the soup, mixing well. Sprinkle with cheese and serve.