A combination of two unique recipes and served in one delicious tandem of flavors.

INGREDIENTS

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

• Brown chops evenly in a 10-inch skillet with heated oil, cooking over medium-high heat. Adjust heat to medium and saute mushrooms and garlic.
• Cook until the mushrooms become tender.
• Pour the soup, milk and wine into the skillet, stirring and heating until boiling. Adjust heat to low and cook covered for about 5 minutes.
• For serving, transfer pork and sauce in a platter and enjoy with fettuccine serving.