Pork Chop Scallop

• 6 to 8 pork chops (1/4 to 1/2 inch thick)
• 1 tsp. salt
• 2 c. water
• 2 medium carrots, thinly sliced
• 1 (9 oz.) frozen Italian green beans
• 2 Tbsp. butter or margarine
• 1 (5.25 oz.) pkg. scalloped potato mix
• 1 (10 3/4 oz.) can cream of celery soup
• 2/3 c. milk
• 1/2 tsp. dried basil leaves
• 1/2 tsp. Worcestershire sauce

1. Heat oven to 350u0b0.
2. Trim excess fat from pork chops.
3. Rub skillet with fat trimmed from pork.
4. Brown pork in skillet; sprinkle with salt.
5. Heat water to boiling in 3-quart saucepan. Add carrots and frozen beans; heat to boiling.
6. Stir in butter, potato slices and sauce mix from scalloped potato package.
7. Mix soup, milk, basil and Worcestershire sauce; stir into vegetable mixture.
8. Pour into ungreased baking dish, 13 1/2 x 8 3/4 x 1 3/4-inches.
9. Place pork on top.
10. Cover and bake 45 minutes. Uncover and bake until pork is tender, 10 to 15 minutes.
11. Let stand 5 minutes before serving.
12. Makes 6 to 8 servings.

pork chops, salt, water, carrots, frozen italian, butter, potato mix, cream of celery soup, milk, basil, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=362452 (may not work)