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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
margarine
|
|
| 4 | each |
pork chops
boneless, 3/4 inch thick |
*
|
| 355 | ml |
mushrooms
sliced |
|
| 2.5 | ml |
rosemary leaves
dried, crushed |
|
| 310.7 | ml/g |
cream of mushroom soup
|
|
| 3E+1 | ml |
water
|
|
| 226.8 | g |
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.
