chops with garlic powder, Cajun spice and 1 teaspoon of salt. Brown
lightly in very hot skillet in 2 tablespoons canola oil. Transfer
to large heavy pot. Reduce heat, cover with tight fitting lid and
cook very slowly, turning pork chops every 30 minutes for first
hour. Add potatoes, carrots, onion, green beans and beef broth.
to simmer for 30 minutes. Add broccoli and squash in the last 10
minutes of cooking time. Total cooking time is 2 hours at 300 to
325 degrees. Center of pork chops must reach 160 degrees to be completely
done. Saute mushrooms in 2 tablespoons margarine until lightly
chops and vegetables from pot. Strain gravy; heat to boiling and
add remaining salt. Add corn starch in 1/2 cup water. Mix well and
add to gravy and bring back to a boil until thickened. Arrange pork
chops in the center of a platter. Arrange vegetables around edge,
place mushrooms and pour gravy over the top of the entire dish.