8 3/4in thick pork chops
3 carrots, cut 1/2in slices
3 small potatoes, cubed 1/2in
4 envelopes onion soup mix
3 tbs margarine, melted
1 1/2 cups fresh green beans, cut 1in
2 cloves garlic, minced
1 tsp basil
2 cups water
Brown chops in margarine in large skillet. Place vegetables in bottom of Dutch oven and put chops on top. Combine dry soup mix, water, garlic, and basil. Mix well. Pour over chops and bring to boil. Cover,
reduce heat to simmer and cook 45 minutes or until chops are tender.
Thanks to Mike Audleman -- a Prodigy Scouter
