4 pork boneless loin or rib chops, about 3/4 inch thick (about 1 1/4 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups Green Giant™ frozen cut green beans (from 1-pound bag), thawed
1 can (10 3/4 ounces) condensed cream of celery soup
1 cup shredded Swiss cheese (4 ounces)
1/3 cup milk
2 tablespoons chopped pimientos
1 can (2.8 ounces) French-fried onions
Instructions
Heat oven to 350°. Spray square baking dish, 8x8x2
inches, with cooking spray. Trim fat from pork if
necessary. Sprinkle both sides of pork with salt and
pepper.
Spray 10-inch nonstick skillet with cooking spray; heat
over medium-high heat. Cook pork in skillet about 10
minutes, turning once, until brown. Place in baking
dish.
Mix remaining ingredients except onions in medium bowl.
Spread over pork chops.
Bake uncovered about 50 minutes or until mixture is
bubbly. Sprinkle onions over casserole. Bake uncovered
5 minutes.
Originally Submitted
2/16/2016
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