6-8 pork loin-rib chops, 3/4 inch thick
2 tbsp. shortening
1 tsp. salt
2 c. water
1 c. thin sliced carrots
1 (10 oz.) pkg. frozen French style green beans
1 pkg. Betty Crocker scalloped potatoes
2 tbsp. butter
1 can condensed cream of celery soup or cream of mushroom soup
2/3 c. milk
1/2 tsp. Worcestershire sauce
1/2 tsp. dried thyme

Heat oven to 350 degrees. Cook chops in shortening (10 inch skillet) until brown. Heat water to boiling in 3 quart saucepan. Stir in remaining ingredients. Heat to boiling. Pour into ungreased baking dish, 13 x 9 inches. Place chops on top. Cover with aluminum foil. Bake 1 hour. Remove foil. Bake 10-15 minutes longer until chops are done. Let stand 5 minutes before serving. Makes 6-8 servings.