Scalloped Pork Chop Casserole

• 6 to 8 lean pork chops (each 1/2 to 3/4-inch thick)
• 1 tsp. salt
• 2 Tbsp. butter
• 1 c. carrots, thinly sliced
• 2 c. water
• 2/3 c. milk
• 1 (9 oz.) bag frozen Italian green beans
• 1 (5 1/4 oz.) box scalloped potatoes
• 1 (10 3/4 oz.) can cream of mushroom soup
• 1/2 tsp. dried basil leaves
• 1/2 tsp. garlic powder
• 1 Tbsp. Worcestershire

1. Heat oven to 350u0b0.
2. Trim excess fat from pork chops.
3. Rub skillet with fat.
4. Brown chops on both sides, then sprinkle with salt.
5. In 3 to 4-quart pan, heat water to boil; add carrots and beans and return to boil.
6. Stir in butter, potatoes and sauce mix. In bowl, mix soup, milk, basil and Worcestershire sauce.
7. Stir into vegetable mixture.
8. Pour into ungreased 13 x 9 x 2-inch pan or baking dish.
9. Place pork chops on top.
10. Cover and bake for 45 minutes.
11. Uncover and bake for additional 10 to 15 minutes until pork chops are done.
12. Let stand 5 minutes before serving.
13. Serve with rolls or biscuits.

pork chops, salt, butter, carrots, water, milk, frozen italian green beans, potatoes, cream of mushroom soup, basil, garlic powder, worcestershire

Taken from www.cookbooks.com/Recipe-Details.aspx?id=620558 (may not work)