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Savory Pork Supper

By: Stephanie Moon

"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 Nampa, Idaho. It cooks quickly on the stovetop, so it's a nice family supper for busy weeknights."

Rate/Review | Read Reviews (3)

Prep Time:
5 Min

Cook Time:
25 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

4 (4 ounce) boneless pork loin chops
2 tablespoons vegetable 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 fresh rosemary, finely minced
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
2 tablespoons water
1/8 teaspoon pepper
8 ounces uncooked fettuccine

Directions

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.