6 servings


This recipe is quick and
easy to prepare, as well as very tasty. 
I developed the recipes several years ago when I was a spokesperson/home
economist for the meat industry.


  • 2
    tablespoons butter or margarine or extra virgin olive oil, divided (see
  • 6
    pork chops, bone-in or boneless, each cut ½ to 1-inch thick
  • Salt
    or seasoned salt and freshly ground pepper or seasoned pepper to taste
  • ¾
    to 1 cup sliced fresh mushrooms or 1 (4.5-ounce) jar/can (net wt.) sliced
    mushrooms, drained
  • 1/3
    cup chopped green or sweet red pepper, or a combination
  • 1/3
    cup chopped peeled onion

  • cups cut fresh green beans, partially cooked and drained, or 1 (9-ounce) package cut or French-style
    frozen green beans, thawed and drained, (do not partially cook thawed frozen
    green beans
  • 1
    (10 ¾-ounce) can cream of mushroom soup or reduced-fat cream of mushroom
    soup, undiluted
  • 2
    tablespoons milk or reduced-fat or skim milk
  • 1
    tablespoon finely snipped fresh basil leaves (no stems) or 1 teaspoon dried basil leaves
  • ½
    teaspoon Worcestershire sauce or to taste
  • 3
    to 4 drops hot pepper sauce or several grains cayenne pepper or to taste
  • 1
    (3-ounce) can or package crisp oriental-style noodles


1 tablespoon butter or margarine (or heat oil) in a large heavy skillet over
moderate heat (see note); add pork chops and brown well on both sides.  Season shops with salt and pepper and then
arrange chops, draining drippings back into skillet, in a 13 x 9 x 2inch baking
dish or 2-quart casserole. 


1 tablespoon butter (or margarine or oil) to skillet, if desired.  Sauté mushrooms, green and/or sweet red
pepper, and onion in hot pan drippings just until vegetables are crisp
tender; do not overcook.


green beans and then mushroom mixture over chops.  In a small bowl, combine soup, milk, basil,
Worcestershire sauce, and hot pepper sauce or cayenne pepper, blending well;
evenly spoon soup mixture over mushroom mixture.  Bake in a preheated moderate oven (350
degrees F.) for 30 minutes; evenly sprinkle oriental-style noodles over
casserole; continue baking about 10 minutes until casserole is bubbly hot and
noodles lightly browned and crisp.


Note: May omit butter or
margarine or oil, if desired; liberally coat skillet with non-caloric vegetable cooking spray or
butter-flavored non-caloric vegetable cooking spray.

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