I like to turn this recipe into Pork Chop Scallop by using a 7-ounce package of scalloped potato mix.
6 to 8 pork chops
1 t. salt
1 to 2 T. oil
2 c. water
2 carrots, peeled and thinly sliced
10-oz. pkg. frozen Italian green beans
2 T. butter
7-oz. pkg. au gratin potato mix
10-3/4 oz. can cream of celery soup
2/3 c. milk
2 T. Dijon mustard
1/2 t. dried basil
1/2 t. Worcestershire sauce
Sprinkle pork chops with salt. Brown in oil in a skillet over medium heat; set aside. Heat water to boiling in a saucepan; add carrots and beans. Return to a boil; stir in butter, potato slices and sauce from mix. Remove from heat and set aside. Mix soup, milk, mustard, basil and Worcestershire sauce; stir into vegetable mixture and pour into an ungreased 13"x9" baking pan. Arrange chops on top. Cover and bake at 350 degrees for 45 minutes; uncover and bake an additional 15 minutes, until chops are tender. Let stand 5 minutes before serving. Makes 6 to 8 servings.
For a clever twist, turn short-stemmed glasses upside-down and they become candle stands.