4 to 5 pork chops, 1 inch thick
2 tbsp. Crisco oil
1/2 c. chicken bouillon
1/2 c. chablis wine
1/2 chopped med. onion
1 tsp. thyme
Salt and pepper to taste
1 c. frozen French cut string beans

Over medium to low heat, brown pork chops in Crisco oil for 10 minutes on each side. Salt and pepper to taste. Add chicken bouillon, chablis, thyme and onion. Cover with lid and cook for additional 30 minutes. Add 1 cup frozen beans, cover and cook additional 10 to 12 minutes. Serve with mashed potatoes.