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!


Creamy Pork Marsala with Fettuccine

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Servings: 4
Prep Time: 20 mins
Total Time: 45 mins
Related Categories: Fettuccine, Pork Chops
 
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Ingredients
  • 1  tbsp.
    olive oil
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  • 4 
    boneless pork chops, 3/4-inch thick (about 1 pound)
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  • 1  cup
    sliced mushrooms (about 3 ounces)
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  • 1  clove
    garlic, minced
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  • 1  can
    (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
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  • 1/2  cup
    milk
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  • 2  tbsp.
    dry Marsala wine
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  • 1/2  pkg.
    (8 ounces) spinach fettuccine, cooked and drained
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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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