Creamy Pork Marsala with Fettuccine
This pork marsala recipe guarantees moist and tender chops every time. Boneless pork chops simmer in a creamy marsala wine sauce that's studded with mushrooms for a one skillet dish that's ready in 45 minutes.
Ingredients
1 tablespoon olive oil
1 pound boneless pork chops, 3/4-inch thick (about 4 pork chops)
1 cup sliced mushrooms (about 3 ounces)
1 clove garlic, minced
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.5 cup milk
2 tablespoons dry Marsala wine
8 ounces (1/2 of a 1-pound package) spinach fettuccine pasta, cooked and drained
1 pound boneless pork chops, 3/4-inch thick (about 4 pork chops)
1 cup sliced mushrooms (about 3 ounces)
1 clove garlic, minced
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.5 cup milk
2 tablespoons dry Marsala wine
8 ounces (1/2 of a 1-pound package) spinach fettuccine pasta, cooked and drained
Instructions
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
Reduce the heat to medium. Add the mushrooms and garlic to the skillet and cook until the mushrooms are tender.
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.
Reduce the heat to medium. Add the mushrooms and garlic to the skillet and cook until the mushrooms are tender.
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.
Creamy Pork Marsala with Fettuccine
This pork marsala recipe guarantees moist and tender chops every time. Boneless pork chops simmer in a creamy marsala wine sauce that's studded with mushrooms for a one skillet dish tha...
Directions
Print
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
Reduce the heat to medium. Add the mushrooms and garlic to the skillet and cook until the mushrooms are tender.
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.
Ingredients
1 tablespoon olive oil
1 pound boneless pork chops, 3/4-inch thick (about 4 pork chops)
1 cup sliced mushrooms (about 3 ounces)
1 clove garlic, minced
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.5 cup milk
2 tablespoons dry Marsala wine
8 ounces (1/2 of a 1-pound package) spinach fettuccine pasta, cooked and drained
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