Savory Pork and Vegetables

40 minutes Prep: 10 minutes Cook: 30 minutes

144 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	tablespoons	margarine
4	each	pork chops	boneless, 3/4 inches thick
1 1/2	cups	mushrooms	sliced
1/2	teaspoon	rosemary leaves	dried, crushed
10 3/4	ounces	soup, cream of mushroom
2	tablespoons	water
1/2	pound	green beans	fresh, cut into 2 inch pieces

Directions

In skillet, in 1 tablespoon hot margarine, cook chops 10 minutes or until browned on both sides. Remove.

In remaining 1 tablespoon hot margarine, cook mushrooms withrosemary until tender and liquid is evaporated, stirring often.

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.

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Nutrition Facts

Serving Size 180g

Amount per Serving

Calories 144 67% of calories from fat

	% Daily Value*
Total Fat 11.0g	16%
Saturated Fat 2.0g	11%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 618mg	26%
Total Carbohydrate 11.0g	4%
Dietary Fiber 2.0g	9%
Sugars 2.0g
Protein 3.0g	7%

Vitamin A	13%		Vitamin C	16%
Calcium	4%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Burgoo Stew

I cooked this recipe last week and it seems it went pretty well. Although, I believe a little more "punch" was needed. Also, I should have used the biggest pot I could fine, I had to change pots twice. This is a great recipe and we loved it. Of course we are Louisianans, so we like "punch" or "bam" to our food, so there you go. Most people would like it the way it is set up here, if you like spice add more cayenne powder.

Reviewed by ladyfe