| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy, Grains |
|
Pork, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Margarine |
| 4 |
|
Boneless pork chops, 3/4" tk |
| 1 1/2 |
c |
Sliced mushrooms |
| 1/2 |
ts |
Dried rosemary leaves, crushed |
| 1 |
cn |
Campbell's Cream of Mushroom Soup (10 3/4 oz) |
| 2 |
tb |
Water |
| 1/2 |
lb |
Fresh green beans, cut into 2" pieces* |
INSTRUCTIONS
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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