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.

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