I would venture to say most people enjoy green bean casserole at Thanksgiving. Why not make this classic side dish into a main dish by adding a meat to it. It was a slam dunk in my household! My recommendation is to use thinner slices of pork to keep the baking time to about 20 minutes. When I use this dish for dinners, I cook some rice and other steamed vegetables in my handy dandy rice cooker/steamer combination to not add too much extra time in the kitchen. I hope this dish is a hit in your home as well.

Ingredients

• 1 pound pork loin chops
• 12 oz bag of Haricots Verts green beans
• 2 10.5 oz cream of mushroom
• 6 oz fried onions
• salt and pepper to taste

Heat oven to 375 or 400 degrees. Place pork loins in the center of a 9X13 pan. After washing and cutting the ends off the green beans, spread them around the pan surrounding the pork. Spread the cream of mushroom over the pork and the beans making sure to cover all the food to fully cook the beans and not dry out the pork. Bake uncovered for 22-25 minutes. Take the pan out and pour the fried onions over the top and bake for another 5 minutes. Check to make sure the pork is done then serve.