Savory Pork And Vegetables - cooking recipe

Ingredients

1 (10 3/4 oz.) can cream of mushroom soup
4 boneless pork chops
1 1/2 c. sliced mushrooms
1/2 tsp. dried rosemary leaves, crushed
2 Tbsp. margarine
2 Tbsp. water
1/2 lb. fresh green beans

Preparation

Cut green beans into 2-inch pieces.
In skillet, cook chops in 1 tablespoon margarine for 10 minutes, or until browned on both sides.
Remove.
In remaining 1 tablespoon hot margarine, cook mushrooms with rosemary until tender and liquid is evaporated, stirring often.
Add soup, water and green beans; heat to boiling. Return chops to skillet.
Cover; stirring occasionally, cook over low heat for 10 minutes, or until chops are no longer pink and green beans are tender.
Serve with hot cooked fettuccine. Serves 4