My Gram was a young wife and Mother in the 1950's when convenience foods were all the rage. I could have called it "the canned-good special", but that just doesn't fit the wonderful taste of the finished product. This recipe developed out of necessity like all good things do. If you have your pantry and freezer stocked you can whip this dish out in no time. Because this is a family recipe, measurements are approximate. I hope you enjoy it as much as my family does.
1Preheat oven to 350F. Season pork chops with garlic powder, salt, and pepper. Dredge lightly in flour and brown in a cast iron skillet (or skillet of your choice) They don't have to be cooked through, just brown them on both sides
2Peel and chop the potatoes into 2 inch chunks and place into the bottom of a baking dish that has a cover. Top the potatoes with the browned pork chops.
3Top the pork chops with the green beans and then pour over the gravy. Put the lid on and bake for 1 hour or until the potatoes are thoroughly cooked. You could always increase the amounts for more people too.