2 tb Margarine
4 Boneless pork chops, 3/4″ tk
1 1/2 c Sliced mushrooms
1/2 ts Dried rosemary leaves,
-crushed 1 cn Campbell’s Cream of Mushroom
-Soup (10 3/4 oz) 2 tb Water
1/2 lb Fresh green beans, cut into
-2″ pieces* Prep time: 10 minutes. Cook time: 30 minutes. 1. In skillet, in 1 tablespoon hot margarine, cook chops 10 minutes or
until browned on both sides. Remove. 2. In remaining 1 tablespoon hot margarine, cook mushrooms with
rosemary until tender and liquid is evaporated, stirring often. 3. Add soup, water and green beans. Heat to boiling. Return chops to
skillet. Cover; cook over low heat 10 minutes or until chops are no longer pink and green beans are tender, stirring occasionally. Serve with hot cooked fettuccine. Serves 4. * If desired, substitute 1 package (9 oz) frozen cut green beans.