- 4 (4 ounce) boneless pork loin chops
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 1 1/2 cups sliced fresh mushrooms
- 1/2 pound fresh green beans, cut into 2 inch pieces
- 1/4 teaspoon fresh rosemary, finely minced
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 2 tablespoons water
- 1/8 teaspoon pepper
- 8 ounces uncooked fettuccine
- In a large skillet, brown pork chops in oil and butter on each side; drain. Remove and keep warm. In the same skillet, saute the mushrooms, beans and rosemary for 2-3 minutes or until vegetables are tender. Stir in the soup, water and pepper; bring to a boil.
- Top with pork chops. Reduce heat; cover and simmer for 10-15 minutes until pork juices run clear, stirring occasionally. Meanwhile, cook fettuccine according to package directions; drain. Serve with pork chops and top with sauce.