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.
 
 
"My tears have been my food day and night, While they say to me all day long, "Where is your God?" (Psalms 42:3)