EASY PORK CHOP BAKE
This recipe is quick and easy to prepare, as well as very tasty. I developed the recipes several years ago when I was a spokesperson/home economist for the meat industry.
Melt 1 tablespoon butter or margarine (or heat oil) in a large heavy skillet over moderate heat (see note); add pork chops and brown well on both sides. Season shops with salt and pepper and then arrange chops, draining drippings back into skillet, in a 13 x 9 x 2inch baking dish or 2-quart casserole.
Add 1 tablespoon butter (or margarine or oil) to skillet, if desired. Sauté mushrooms, green and/or sweet red pepper, and onion in hot pan drippings just until vegetables are crisp tender; do not overcook.
Spread green beans and then mushroom mixture over chops. In a small bowl, combine soup, milk, basil, Worcestershire sauce, and hot pepper sauce or cayenne pepper, blending well; evenly spoon soup mixture over mushroom mixture. Bake in a preheated moderate oven (350 degrees F.) for 30 minutes; evenly sprinkle oriental-style noodles over casserole; continue baking about 10 minutes until casserole is bubbly hot and noodles lightly browned and crisp.
Note: May omit butter or margarine or oil, if desired; liberally coat skillet with non-caloric vegetable cooking spray or butter-flavored non-caloric vegetable cooking spray.