6 to 8 pork chops, 1/2 to 3/4-inch thick
1 tsp. salt
2 C. water
2 medium carrots, thinly sliced (about 1 C.)
1 (10 oz.) pkg. frozen Italian green beans
2 T. butter or margarine
1 (5 1/2 oz.) pkg. scalloped potatoes
1 (10 3/4 oz.) can condensed cream of celery soup
2/3 C. milk
1/2 tsp. dried basil leaves
1/2 tsp. Worcestershire sauce

Preheat oven to 350ºF.

Trim excess fat from pork chops. Rub skillet with fat from pork.
Brown pork in skillet; sprinkle with salt.

Heat water to boiling in 3 quart saucepan. Add carrots and frozen
beans, heat to boiling. Stir in butter and potato slices and sauce
mix from scalloped potato package. Mix soup, milk, basil and
Worcestershire sauce. Stir into vegetable mixture. Pour into
ungreased 13 x 9-inch baking dish. Place pork on top. Cover
and bake 45 minutes.

Uncover and bake until pork is tender, 10 to 15 minutes.

Let stand 5 minutes before serving.

B-man :wink: