6-8 pork chops
1 tsp. salt
2 c. water
2 med. carrots, thin sliced
1 pkg. frozen Italian green beans
2 tbsp. butter
1 (5.5 oz.) pkg. scalloped potatoes
1 can cream of celery soup
2/3 c. milk
1/2 tsp. basil
1/2 tsp. Worcestershire sauce

Heat oven to 350 degrees. Trim fat off of pork chops. Brown in skillet with salt. Heat water to boiling in 3-quart saucepan. Add carrots and beans; heat to boiling. Stir in butter, potatoes and sauce packet. Mix soup, milk, basil and Worcestershire sauce. Stir into vegetable mixture. Pour into greased baking dish. Place pork chops on top. Cover and bake 45 minutes.