Smothered Pork Chops & Potatoes

4 pork loin rib chops 3/4" thick

1/2 teaspoon salt

1-1/2 cup mushrooms, quartered

1 small onion, cut into thin wedges

2 tablespoons Worcestershire sauce

1-1/2 teaspoon dried sage

1-1/2 lbs potatoes, 1 " pieces

1 cup mini peeled carrots

1 12 oz jar pork gravy

2 tablespoons parsley

Sprinkle pork with sage and salt. Coat large nonstick skillet with cooking spray. Heat pan over medium heat, add pork and cook, turning once until lightly browned (about 6 minut4es). Remove meat.  Stir potatoes, mushrooms, carrots and onion into skillet.  Place chops over vegetables and cook until vegetables are softened and lightly browned, about 5 minutes. Reduce heat to medium-low, add gravy and Worcestershire sauce.  Cover and cook until pork is no longer pink, about 25 minutes.  Transfer pork only to plate.  Add parsley to skillet.  Boil until thickened, 2-3 minutes.  Pour sauce over pork and serve.