Ingredients

2 Tbsp. margarine
4 boneless pork chops, 3/4 inch thick
1 1/2 C. sliced mushrooms
1/2 tsp. dried rosemary leaves crushed
1 can(s) campbell’s cream of mushroom soup (10 3/4 ounce)
2 Tbsp. water
1/2 pound fresh green beans, cut into 2 inch pieces

Cooking Instructions

In skillet, in 1 Tbls. hot margarine, cook chops 10 minutes or until browned on both sides. Remove. In remaining 1 Tbls. 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; cook over low heat 10 minutes or until chops are no longer pink and green beans are tender, stirring occasionally.
 
 
"Give us this day our daily bread." (Matthew 6:11)