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.
cost per recipe: $7.31
The price is determined by the national average.
tablespoon olive oil
pound boneless pork chops, 3/4-inch thick (about 4 pork chops)
cup sliced mushrooms (about 3 ounces)
clove garlic, minced
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
tablespoons dry Marsala wine
ounces (1/2 of a 1-pound package) spinach fettuccine pasta, cooked and drained
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.