Season pork chops with salt, pepper, and garlic powder. Dredge in flour.

Pan-fry pork chops in oil over medium heat until golden and cooked through. Set aside.

In the same pan, sauté sliced mushrooms. Add red wine and simmer until reduced.

Stir in heavy cream and cook until sauce thickens.

Boil potatoes until tender. Mash with butter, milk, and cheddar cheese.

Boil or steam green beans until just tender. Season as desired.

Serve pork chops with mushroom wine cream sauce, cheesy potatoes, and green beans.