3 tablespoons olive oil
1/4 cup beef broth
1 (10 ounce) bottle dry green beans
1 (5 ounce) can mushrooms, drained
1 clove garlic, minced
1 onion, diced
2 tablespoons dried minced onion
1 teaspoon garlic salt
1 teaspoon dried sage
1 teaspoon dried thyme
3 tablespoons dried rosemary
Heat the olive oil in a large nonstick skillet over medium heat. Add beef broth, green beans, mushrooms, garlic, onion and garlic salt, onion, garlic salt, sage, thyme, rosemary and pork chops. Cook over medium heat for 3 minutes, stirring occasionally.
Return meat to skillet, reduce heat to medium-low; cook 1 to 2 minutes on each side or until desired doneness. (Note: This may take a few minutes to react with your tastes.)