Prep time: 10 minutes. Cook time: 30 minutes.
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; 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.