1 tbsp. butter
2 pork or veal chops, 1 inch thick
1 carrot, cut into 1/2 inch thick
1/2 c. sliced fresh green beans
1 sm. potato, cut into chunks
1/4 tsp. basil
2 envelopes Lipton cream of mushroom cup-a-soup
2/3 c. water

In skillet, melt butter and brown chops. Add vegetables, basil and cup-a-soup, blended with water. Simmer covered 45 minutes or until chops and vegetables are tender. Makes about 2 servings.

SUBSTITUTION: Use canned or frozen green beans. Add during last 10 minutes of cooking.

NOTE: Recipe can be doubled.