Savory Pork Supper
Total TimePrep/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.
Nutrition Facts1 each: 402 calories, 16g fat (5g saturated fat), 24mg cholesterol, 594mg sodium, 50g carbohydrate (4g sugars, 5g fiber), 16g protein.
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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.
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.
Jan 15, 2010
Very quick and easy. Had wonderful flavors and didn't have to cook anything else but make some bread.