4 pork loin rib chops, cut 1/2 inch thick (1 1/4 to 1 1/2 lb.)
1 tbsp. cooking oil
1 c. fresh mushrooms, sliced
1 green onion, thinly sliced
1 1/4 c. milk
1 tbsp. cornstarch
1/2 tsp. garlic salt
1/4 tsp. dried rosemary, crushed
1/8 tsp. pepper
1/2 of 3 oz. pkg. cream cheese, cut up
2 tbsp. dry white wine
9 oz. pkg. frozen French style green beans, thawed and well drained

Season chops with salt and pepper. In a skillet, cook chops in hot oil 8 to 10 minutes or until no pink remains. Remove from skillet, reserving drippings; drain chops on paper towels. For sauce, cook mushrooms and onion in reserved drippings until tender. Stir together milk, cornstarch, garlic salt, rosemary and pepper; add all at one to mushroom mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in cream cheese until melted. Remove from heat. Stir in wine. Stir in 1 cup of the sauce into beans. Divide bean mixture among 4 shallow individual baking or au gratin dishes (I use foil only myself). Top each with 1 chop on top of the bean mixture, spoon remaining sauce on top of chop. Wrap in moisture and vapor proof wrap; seal, label and freeze.

CONVENTIONAL REHEATING; Unwrap one or more entrees. bake covered, in a 375 degree oven for 50 to 55 minutes.

MICROWAVE REHEATING: Unwrap one entree. Cook covered with waxed paper or vented plastic wrap, on 70 percent power (medium-high) for 6 to 8 minutes or until heated through, giving dish a half-turn once.