Pork Chop & String Bean Casserole

Recipe by: Tracy L. Hughes

6 bone in thick sliced pork chops

1 – 14.5 oz can of french style green beans or 16 ounce bag frozen french style green beans

2 cups Italian seasoned bread crumbs

2 eggs

1/2 cup vegetable oil

1 – 29 ounce can of tomato sauce





Preheat oven to 350 degrees

Trim pork chops then pound out with textured side of meat tenderizer. Wash and pat dry.

In a shallow bowl add eggs and beat.

In a separate shallow bowl or plate pour breadcrumbs.

Dip each pork in the eggs letting excess drip off then coat in breadcrumbs. Continue to do this with all the pork chops.

In a large frying pan heat the oil. Add the pork chops and fry until golden brown on each side. Remove from pan and set on paper towel to absorb excess oil.

In a large casserole dish layer the bottom with the string beans then top with the pork chops. Add the can of tomato sauce; cover and bake 45 minutes.