4 pork blade steaks, cut 3/4 inch thick
1 clove garlic, halved
2 envs. cream of vegetable soup
1/2 tsp. Worcestershire sauce
1/4 c. chopped green onions
2 (17 oz.) cans Royal Prince yams

Spray large skillet with Pam, then add garlic. Heat pan, then add pork steaks and lightly brown on both sides. Place steaks in large, shallow casserole. Discard garlic; stir in 1/4 cup water to skillet to gather up pan drippings and pour over meat. Cover casserole and bake in 350 degree oven for 45 minutes. Empty contents of 2 envelopes of dry soup into small bowl. Add 1 1/2 cups boiling water and stir until blended. Stir in Worcestershire sauce and green onions. Add Royal Prince yams to casserole and pour sauce over top. Cover and bake about 15 minutes or until meat is tender and Royal Prince yams are heated through. Arrange on platter; garnish as desired.