Pork Chops and Garden Vegetables

6 (1″ thick) pork chops

3 tbs butter, melted

3 carrots, cut 1/2″ slices

1 tsp basil

6 (1/4 oz) instant onion soup mix

2 c water

1-1/2 c fresh green beans, cut 1″ lengths

3 small potatoes, peeled, 1/2″ cubes

Brown chops on both sides in butter in bottom of oven, drain. Place vegetables in bottom of oven and replace chops on top. Combine dry soup mix and water, mixing well.

This entry was posted on Saturday, September 9th, 2006 at 9:43 am and is filed under Dutch Oven Meat Recipes, Meat Recipes, Pork Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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