4 pork chops, 1 inch thick
1 (10 1/2 oz.) can condensed cream mushroom soup
Generous dashes pepper
1 (10 oz.) pkg. frozen cut green beans, thawed
1/2 c. sliced pimento stuffed olives
1 c. dairy sour cream
1 (3 oz.) can French fried onions

Trim fat from chops and tender in a large skillet. Brown chops well on both sides. Drain off fat. Add mushroom soup and pepper. Cover and simmer 30 minutes. Add thawed beans and olives to pork chops. Cook 20 minutes longer. Remove chops from skillet. Turn heat to very low. Stir in sour cream and 2/3 of the onions. Return chops; cover and cook 10 minutes. Sprinkle remaining onions on top just before serving. Makes 4 servings.