Creamy Pork Marsala with Fettuccine
Recipe from
Campbell's
If you've never tried pork chops served over pasta, you should give this tasty and simple dish a try...you'll see that the mushroom-wine sauce ties the ingredients together beautifully. Your family will love it!
Ingredients
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1 tbsp.olive oilsee savings
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4boneless pork chops, 3/4-inch thick (about 1 pound)see savings
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1 cupsliced mushrooms (about 3 ounces)see savings
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1 clovegarlic, mincedsee savings
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1 can(10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)see savings
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1/2 cupmilksee savings
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2 tbsp.dry Marsala winesee savings
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1/2 pkg.(8 ounces) spinach fettuccine, cooked and drainedsee savings
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Directions
1.
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
2.
Reduce the heat to medium. Add the mushrooms and garlic to the skillet and cook until the mushrooms are tender.
3.
Stir the soup, milk and wine in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with the fettuccine.
4.
Ingredient Note: Marsala wines can range from dry to sweet, so be sure to use a dry one for this recipe.
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