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40 minutes
Prep: 10 minutes
Cook: 30 minutes
144 calories per serving view nutrition facts
4 servings
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| 2 | tablespoons | margarine | |
| 4 | each | pork chops | boneless, 3/4 inch thick |
| 1 1/2 | cups | mushrooms | sliced |
| 1/2 | teaspoon | rosemary leaves | dried, crushed |
| 10 3/4 | ounces | soup, cream of mushroom | |
| 2 | tablespoons | water | |
| 1/2 | pound | green beans | fresh, cut into 2 inch 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 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.
| % Daily Value* | |
| Total Fat 11.0g | 16% |
| Saturated Fat 2.0g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 618mg | 26% |
| Total Carbohydrate 11.0g | 4% |
| Dietary Fiber 2.0g | 9% |
| Sugars 2.0g | |
| Protein 3.0g | 7% |
| Vitamin A | 13% | Vitamin C | 16% | |
| Calcium | 4% | Iron | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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