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Savory Pork and Vegetables

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*


In skillet, in 1 tablespoon hot margarine, cook chops 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; 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.


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