Savory pork and vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Margarine |
| 4 | Boneless pork chops, 3/4\" tk | |
| 1½ | cup | Sliced mushrooms |
| ½ | teaspoon | Dried rosemary leaves, crushed |
| 1 | can | Campbell's Cream of Mushroom Soup (10 3/4 oz) |
| 2 | tablespoons | Water |
| ½ | pounds | Fresh green beans, cut into 2\" pieces* |
Directions
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.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File