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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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:
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.
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