A quick and easy pork chop skillet supper with green beans in a savory cream of mushroom sauce.
2 tablespoons butter or margarine - divided use
4 boneless pork chops
1 1/2 cups sliced mushrooms
1/2 teaspoon dried rosemary
1 (10.75-ounce) can condensed cream of mushroom soup
2 tablespoons water
1/2 pound green beans, sliced
- In a skillet, in 1 tablespoon butter, cook boneless pork chops for 10 minutes, or until browned on both sides. Remove and set aside.
- Add the remaining 1 tablespoon of butter and cook sliced mushrooms and rosemary, stirring often.
- Add cream of mushroom soup, water, and sliced green beans. Bring to a boil then return the pork chops. Cover and cook over low heat for 10 minutes, or until the pork chops are done and the green beans are tender.
Makes 4 servings.