4 boneless pork chops 3/4 inch thick
1-1/2 cup sliced mushrooms
1/2 teaspoon dried rosemary leaves
1 (10-3/4 ounce) can cream of mushroom soup
2 tablespoons water
1/2 pounds fresh green beans or 1 package (9 ounces) frozen cut green beans
Salt and pepper to taste
Melt 1 tablespoon margarine in large fry pan. Cook pork chops 10 minutes or until browned on both sides. Remove. Melt remaining margarine in pan and cook mushrooms with rosemary until tender and liquid has evaporated, stirring often.
Add soup, water, and green beans. Heat to boiling. Return pork chops to pan and cover. Cook 10 minutes longer or until chops and beans are tender. Serve with fettuccine.
Makes 4 servings.