Creamy Pork Chop Dinner Recipe

• 4 pork loin rib chops, cut 1/2 inch thick (1 1/4 to 1 1/2 lb.)
• 1 tbsp. veg. oil
• 1 c. fresh mushrooms, sliced
• 1 green onion, thinly sliced
• 1 1/4 c. lowfat milk
• 1 tbsp. cornstarch
• 1/2 teaspoon garlic salt
• 1/4 teaspoon dry rosemary, crushed
• 1/8 teaspoon pepper
• 1/2 of 3 ounce. pkg. cream cheese, cut up
• 2 tbsp. dry white wine
• 9 ounce. pkg. frzn French style green beans, thawed and well liquid removed

1. Season chops with salt and pepper.
2. In a skillet, cook chops in warm oil 8 to 10 min or possibly till no pink remains.
3. Remove from skillet, reserving drippings; drain chops on paper towels.
4. For sauce, cook mushrooms and onion in reserved drippings till tender.
5. Stir together lowfat milk, cornstarch, garlic salt, rosemary and pepper; add in all at one to mushroom mix.
6. Cook and stir till thickened and bubbly.
7. Cook and stir 1 minute more.
8. Stir in cream cheese till melted.
9. Remove from heat.
10. Stir in wine.
11. Stir in 1 c. of the sauce into beans.
12. Divide bean mix among 4 shallow individual baking or possibly au gratin dishes (I use foil only myself).
13. Top each with 1 chop on top of the bean mix, spoon remaining sauce on top of chop.
14. Wrap in moisture and vapor proof wrap; seal, label and freeze.
15. CONVENTIONAL REHEATING; Unwrap one or possibly more entrees.
16. bake covered, in a 375 degree oven for 50 to 55 min.
17. MICROWAVE REHEATING: Unwrap one entree.
18. Cook covered with waxed paper or possibly vented plastic wrap, on 70 percent power (medium-high) for 6 to 8 min or possibly till heated through, giving dish a half-turn once.

pork loin, oil, fresh mushrooms, green onion, milk, cornstarch, garlic salt, rosemary, pepper, cream cheese, white wine, french style green beans

Taken from cookeatshare.com/recipes/creamy-pork-chop-dinner-23506 (may not work)