Mama’s BBO Pork Chops, Green Bean Casserole and White Wine Rice

Mama’s BBO Pork Chops
(South Carolina Ladies & Gents Love to Cook!)

1 can cream of mushroom soup
1 cup catsup
1 tablespoon Worcestershire sauce
1/2 cup chopped onions
6-7 center-cut pork chops

Mix cream of mushroom soup with catsup. Mix in Worcestershire sauce and onions. Pour over pork chops in baking dish. Cover and bake 2 hours at 375°F.

**Note – I cooked 4 boneless pork chops and they were more than done after an hour and 45 minutes.

Classic Green Bean Casserole
(Campbell’s Kitchen)

1 can of Campbell’s 98% Fat Free Cream of Mushroom soup
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups of green beans (I used 2 cans of French style green beans)
1 1/3 cup of French’s French Fried Onions

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown.

White Wine Rice
(Mahatma Jasmine Rice)

3/4 cup white wine (I used Oak Leaf Sauvignon Blanc)
3/4 cup of chicken broth
1 cup of Mahatma Jasmine rice

Combine white wine and chicken broth in sauce pan. Bring to a boil. Add rice. Cover. Reduce heat and simmer for 15 minutes or until all liquid is absorbed.


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