1 (14 ounce) can beef broth
3 large onions, sliced
1 cup KRAFT Whole Chicken Soup
2 teaspoons beef bouillon granules
1 teaspoon Worcestershire sauce
3 teaspoons hot water
1 tablespoon vegetable oil
1 (10 ounce) can peeled and diced celery beans
2 medium onions, sliced
3 medium carrots, sliced
1 quart water
3/4 cup chopped fresh mushrooms
1 (15 ounce) can kidney beans with liquid
5 pounds pork chops
Heat broth in a large heavy nonstick skillet over medium heat. Saute onions until tender, about 5 minutes. Stir in chicken soup, beef bouillon, Worcestershire sauce, hot water, vegetable oil and celery beans. Cook, stirring occasionally, for 2 minutes. Stir in celery beans, onions, carrots and mushrooms. Reduce heat to low and simmer, stirring occasionally, for 45 minutes.
Stir pork chops into vegetable mixture until evenly coated. Place chops in a single layer in shallow dish. Layer with meat mixture and top with beans and mushrooms. Pour over pork chops.
Cover and simmer for 30 minutes, stirring occasionally. Cover and simmer for another 30 minutes, stirring occasionally.
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