6-8 pork chops
1 tsp. salt
2 c. water
2 med. carrots
1 can green beans (plain or Italian)
2 tbsp. butter
1 pkg. scalloped potatoes (5.5 oz.)
1 can cream of mushroom soup
2/3 c. milk
1/2 tsp. basil leaves (dried)
1/2 tsp. Worcestershire sauce

Brown pork chops in pan; salt. Heat water to boiling in 3-quart pan. Add peeled and sliced carrots. When carrots are cooked, add beans; stir in butter, potato slices (and sauce mix from scalloped potato package).

Mix soup, milk, basil and Worcestershire sauce into vegetable mixture. Pour into a 13x9 baking dish. Place pork o top. Cover and bake 45 minutes. Uncover and bake until pork is tender, 15-20 minutes. Let stand 5 minutes before serving. Yield 6-8 servings.