This is a variation of my Easy Pork Chops with Mushrooms and Green Beans, which I wanted to make recently and discovered I didn’t have all of the ingredients. So, I changed it up a bit and it turned out really good!

Yield:  6 servings

6 pork tenderloin (about 1/2 inch thick)

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

2-3 teaspoons olive oil

1 Tablespoon butter

frozen green beans (quantity per your preference)

4 small cans sliced mushrooms, drained

1/4 cup water

1/2 cup ranch salad dressing

1 cup sour cream

2 Tablespoons Dijon mustard

1/4 cup white wine

Heat oil and butter in large frying pan.  Season pork with garlic powder and pepper, add to pan and fry 2-4 minutes on each side, or until golden brown on both sides. Transfer to a baking dish and cook at 350 degrees for about 30 minutes or until chops are no longer pink.  Add fresh beans  and white wine to the pan cooking until crisp-tender (about 4-5 minutes).  Transfer to baking dish with the pork for the final 10 minutes of cooking.  Add mushrooms to the same pan. Stir in the water, dressing, sour cream and mustard, cooking until sauce just comes to a boil (you can always add more water if the sauce is too thick). Plate the pork and beans and pour the mushroom mixture over the meat, or over everything, your preference.

You can also serve this dish with Garlic Roasted Potatoes.  Delish!