1 tablespoon olive oil1 pound boneless pork chops, 3/4-inch thick (about 4 pork chops)1 cup sliced mushrooms (about 3 ounces)1 clove garlic, minced1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.5 cup milk2 tablespoons dry Marsala wine8 ounces (1/2 of a 1-pound package) spinach fettuccine pasta, 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.