Cooking Directions

• 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.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless pork chops, 3/4-inch thick (about 4 pork chops)
• 1 cup sliced mushrooms (about 3 ounces)
• 1 clove garlic, minced
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 0.5 cup milk
• 2 tablespoons dry Marsala wine
• 8 ounces (1/2 of a 1-pound package) spinach fettuccine pasta, cooked and drained