Savory Pork Supper Recipe

4.5 3 3
Savory Pork Supper Recipe
Savory Pork Supper Recipe photo by Taste of Home
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Savory Pork Supper Recipe

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4.5 3 3
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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.
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 each: 402 calories, 16g fat (5g saturated fat), 24mg cholesterol, 594mg sodium, 50g carbohydrate (4g sugars, 5g fiber), 16g protein.

  • 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
  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

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PennyGraham User ID: 4262767 230815
Reviewed Aug. 6, 2015

"I've made this recipe several times. Frozen green beans will work in a pinch. I also like to slice my pork chop (I reduce the recipe for one person) like what I would for stir-fry."

MY REVIEW
katlaydee3 User ID: 3741999 58299
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
cindymcrae User ID: 1223345 147393
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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