6-8 pork chops
Dijon mustard
1 tbsp. butter
2 cans chicken and rice soup
4 or 5 potatoes, peeled and chunked
4 or 5 carrots, pared and chunked

Spread Dijon mustard on both sides of chops. Brown chops in butter in heavy skillet. Remove to casserole dish, add potatoes and carrots; pour soup (undiluted) over all, cover with foil, bake at 350 degrees for 1 hour or until veggies are done.