6 to 8 pork chops, 1/2 to 3/4-inch thick
1 teaspoon salt
2 cups water
2 medium carrots, thin sliced (about 1 cup)
1 (10 ounce) package frozen Italian green beans
2 tablespoons butter or margarine
1 (5.5 ounce) package scalloped potatoes
1 (10 3/4 ounce) can condensed cream of celery soup
2/3 cup milk
1/2 teaspoon dried basil leaves
1/2 teaspoon Worcestershire sauce

Preheat oven to 350 degrees F.

Trim excess fat from pork chops. Rub skillet with fat from pork. Brown pork in skillet; sprinkle with salt.

Heat water to boiling in 3-quart saucepan. Add carrots and frozen beans, heat to boiling. Stir in butter and potato slices and sauce mix from scalloped potato package. Mix soup, milk, basil and Worcestershire sauce. Stir into vegetable mixture. Pour into ungreased 13 x 9-inch baking dish. Place pork on top. Cover and bake 45 minutes.

Uncover and bake until pork is tender, 10 to 15 minutes.

Let stand 5 minutes before serving.