Creamy Pork Marsala with Fettuccine (TNT)

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Creamy Pork Marsala with Fettuccine

Prep Time: 20 mins; Total Time: 45 mins; Servings: 4

1 tbsp. olive oil
4 boneless pork chops, 3/4-inch thick (about 1 pound)
1 cup sliced baby portabella mushrooms (about 3 ounces)
2 cloves garlic, minced
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup half and half
3 tbsp. dry Marsala wine
1/2 pkg. (8 ounces) spinach fettuccine, 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.

Gail's Notes:  This turned out pretty tasty (the sauce was really good considering it started out with a can of soup).  Not sure if I'll make it again, but I can vouch for it being a fairly quick and easy meal to toss together on a weeknight. 

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