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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Herbed Turkey And Dressing

I have actually used this recipe two Thanksgivings in a row. I added about half the basting sauce to cover my 17 pound bird and then put in in a bag. Make sure the bag doesn't touch the skin or it will stick, basting sauce or not! About a half hour before it is done, I remove the bag, use the rest of the basting sauce, or most of it, and raise the temperature to 375 degrees. My turkey browns beautifully. And the dressing is moist and delicious. Another suggestion: add a bag of cranberries, make a large amount, and bake the rest of the dressing in a casserole dish on the side. It's like having two different kinds of dressing.