2 tablespoons margarine

4 pork chops boneless, 3/4” thick

1 1/2 cups mushrooms sliced

1/2 teaspoon dried rosemary crushed

1 10 3/4 ounce can cream of mushroom soup

2 tablespoons water

1/2 pound green beans cut in 2” pieces (or 9 oz. package frozen cut green beans)

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, and cook over low heat 10 minutes or until chops well done and green beans are tender, stirring occasionally.

Serve over hot cooked fettuccine (or noodles).