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Scalloped Pork Chop Combo

By: Sherry Schoneman

"Sherry Schoneman knows how to dress up a box of scalloped potatoes. The Cedar Falls, Iowa cook creates a meal-in-one by adding vegetables to the potatoes before topping them with moist chops."

Rate/Review | Read Reviews (12)

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

6 (1/2-inch thick) bone-in pork chops
2 tablespoons vegetable oil
1 teaspoon salt
2 cups water
1 (10 ounce) package frozen French-style green beans
1 cup thinly sliced carrots
1 (5.5 ounce) package scalloped potato mix
1 (10.75 ounce) can condensed cream of celery soup, undiluted
2/3 cup milk
2 tablespoons butter or margarine
1/2 teaspoon Worcestershire sauce

Directions

In a large skillet, brown pork chops in oil; sprinkle with salt. In a large saucepan, bring the water to a boil; add beans, carrots, potatoes with contents of sauce packet, soup, milk, butter and Worcestershire sauce. Bring to a boil.
Transfer to a greased 13-in. x 9-in. x 2-in. baking dish; top with pork chops.
Cover and bake at 350 degrees F for 25 minutes. Uncover; bake 5 minutes longer or until pork and vegetables are tender. Let stand for 10 minutes before serving.