OVEN PORK CHOPS AND VEGETABLE SCALLOP
6 to 8 pork chops, 3/4 inch thick
1 tsp. salt
2 c. water
1 c. thinly sliced carrots
10 oz. pkg. frozen French style string beans
1 pkg. Betty Crocker scalloped potatoes
2 tbsp. butter
1 can cream of celery soup
2/3 c. milk
Heat oven to 350 degrees. Brown chops lightly. Sprinkle with salt. Heat
water to boiling in a saucepan; add carrots and frozen beans and heat to
boiling. Stir in potato slices, seasoned sauce mix and butter. Mix soup and
milk; stir into vegetable mixture. Turn into ungreased baking dish. Place chops
on top, cover with foil and bake for 1 hour. Remove foil and bake 15 minutes
more. Let stand 5 minutes.
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