Pork Chop Scallop

• 6 to 8 pork chops
• 1 tsp. salt
• 2 cups water
• 1 pkg. (10 oz.) frozen vegetables (your choice, I prefer the cauliflower/brocolli/carrot mixture)
• 2 tbsp. butter
• margarine
• 1 box cheese scalloped potatoes
• 1 can condensed cream of celery soup
• 2/3 cup milk
• 1/2 tsp. basil
• 1/2 tsp. Worcestershire sauce

1. Preheat oven to 350F.
2. Trim excess fat from chops.
3. Brown chops in skillet; sprinkle with salt.
4. Heat water to boiling in 3 quart saucepan.
5. Add vegetables; heat to boiling.
6. Stir in butter, potato slices and sauce mix from scalloped potatoes package.
7. Mix milk, soup, basil and Worcestershire sauce; stir in vegetable mixture.
8. Pour into ungreased casserole.
9. Place chops on top.
10. Cover and bake 45 minutes.
11. Uncover and bake an additional 10 to 15 minutes.
12. Let stand 5 minutes before serving.

pork chops, salt, water, frozen vegetables, butter, margarine, potatoes, condensed cream, milk, basil, worcestershire sauce

Taken from www.foodgeeks.com/recipes/17901 (may not work)