Au Gratin Pork Chops

2 pkgs (4.9 oz each) au gratin potatoes
1 can (10 3/4 oz) condensed cream of mushroom soup
2 c. milk (divided)
1 16 oz. pkg. frozen French-style green beans
6 bonless pork loin chops
1 can (10 3/4 oz) condensed cheddar cheese soup

Place dried potatoes in a greased 13x9x2" baking dish. In a small bowl, combine the mushroom soup, 1 cup milk, and contents of one sauce mix packet, pour over potatoes. Top with green eans and pork chops. In a small bowl, combine the cheese soup, remaining milk and contents of remaining sauce mix packet. Pour over pork chops.
Cover and bake at 350 degrees for 45-50 min. or until bubbly. Uncover and bake 20-25 min longer or until meat juices run clear.

Rubs

This is a recipe for rubs. Just like the name suggests a rub is rubbed onto the surface of meat. After applying the rub cover and refrigerate for the following length of times:
chicken breasts or steak, 30 minutes; bone in roasts and whole chicken, 90 minutes; pork shoulder or turkey, 8 hours.

There are no specific measurements, balance the ingredients based on your specific tastes.

Mole
Chili powder, chocolate shavings, grated orange peel.

Caribbean
Allspice, mustard seeds, ginger.

Au Poivre
White, black, and pink peppercorns, and rosemary.

Honey Mustard
Ground yellow mustard, white sugar, dried lavender.

Mediterranean
Grated lemon peel, snipped parsley, chives, oregano and olive oil.

Smoke and Fire
Smoked paprika, chipotle chili flakes, snipped dried tomatoes, lime juice.

Garlic Lovers
Fresh and powdered garlic, sea salt, and basil.

Asian Blends
Black and white sesame seeds, crystallized ginger, and red pepper flakes.

Cowboy
Hickory smoked salt, ground coffee, light brown sugar.

Indian
Curry powder, crushed red pepper flakes, chopped pistachios.