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Savory Pork Supper

 Savory Pork Supper
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.
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 402 calories, 16 g fat (5 g saturated fat), 24 mg cholesterol, 594 mg sodium,

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Savory Pork Supper (continued)

Nutritional Facts: 50 g carbohydrate, 5 g fiber, 16 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer