Savory Pork & Vegetables
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons | margarine |
|
| 4 |
pork chops
boneless, 3/4 inch thick |
*
|
|
| 1 ½ | cups |
mushrooms
sliced |
|
| ½ | teaspoon |
rosemary leaves
dried, crushed |
|
| 10 ¾ | ounces | cream of mushroom soup |
|
| 2 | tablespoons | water |
|
| ½ | 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 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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