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Savory Pork Supper Recipe
Savory Pork Supper Recipe photo by Taste of Home

Savory Pork Supper Recipe

Publisher Photo
Fresh green beans and mushrooms are coated with a creamy rosemary-seasoned sauce, then served over pork chops and fettuccine in this skillet meal shared by Stephanie Moon, of Boise, Idaho. It cooks quickly on the stovetop, so it's a nice family supper for busy weeknights.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 4 boneless pork loin chops (4 ounces each)
  • 2 tablespoons canola 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 minced fresh rosemary
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2 tablespoons water
  • 1/8 teaspoon pepper
  • 8 ounces uncooked fettuccine

Nutritional Facts

1 serving (1 each) equals 402 calories, 16 g fat (5 g saturated fat), 24 mg cholesterol, 594 mg sodium, 50 g carbohydrate, 5 g fiber, 16 g protein.

Directions

  1. 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.
  2. 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. Yield: 4 servings.
Originally published as Savory Pork Supper in Quick Cooking May/June 2005, p23

Nutritional Facts

1 serving (1 each) equals 402 calories, 16 g fat (5 g saturated fat), 24 mg cholesterol, 594 mg sodium, 50 g carbohydrate, 5 g fiber, 16 g protein.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Savory Pork Supper

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed Sep. 12, 2011

"This was really good. I made a few changes though...I left out the mushrooms and doubled the green beans, I used Cream of Celery soup and I parboiled the beans for about 10 minutes."

MY REVIEW
Reviewed Jan. 15, 2010

"Very quick and easy. Had wonderful flavors and didn't have to cook anything else but make some bread."

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