Yield: 4 Servings
|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)|
|½ pounds||Fresh green beans, cut into 2" pieces*|
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.