creamy porkchop and green bean dinner

In this recipe the chops and sauce are initially prepared stove top and then fully cooked in the oven.

• 4 1/2 inch thick pork chops

• 1 tbsp oil

• 1 C sliced mushrooms

• 1/2 tsp garlic salt

• 1/8 tsp pepper

• 2 tbsp dry white wine

• 1 green onion

• 1 1/4 C milk

• 1 tbsp cornstarch

• 1/4 tsp rosemary

• 1/2 (3 oz) package of cream cheese

• 1 (9 oz) package frozen French style grean beans

1. Preheat the oven to 375 degrees. Thaw and drain the frozen green beans.

2. Season the chops with salt and pepper. In a skillet cook the pork chops in hot oil over medium-high heat for 8 to 10 minutes, or until no pink remains. Flip the chops regularly while cooking to ensure an even cook without scorching. Remove the pork chops from the skillet, reserving the drippings. Drain the chops on paper towels.

3. Prepare the ingredients. Slice the mushrooms and green onions. Cook the mushrooms and onion in the drippings in the skillet over medium-high heat until tender.

4. Whisk together the milk, cornstarch, garlic salt, rosemary, and pepper. Make sure the cornstarch is fully mixed.

5. Add the milk mixture all at once to the mushroom mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in the cream cheese until melted. Remove the sauce from the heat and stir in the wine.

6. Spread the beans in a shallow baking dish. Stir one cup of the sauce into the beans. Place the pork chops on top. Spread the remaining sauce on top.

7. Bake covered in the oven for 50 to 55 minutes.

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