Pan-Fry Pork Chops Linguine with Spinach Mushroom Sauce
Pan-Fry Pork Chops Linguine with Spinach Mushroom Sauce
   
Ingredients
Del Monte Creamy Mushroom Soup 1/2 box, Pork Loin Chops 2 pcs, Spinach 1/2 bowl, Linguine 200g, Whipped Cream/Milk 1/2 cup, Cheese some

Seasoning: Kikkoman Soy Sauce 1 tbsp, Salt and Pepper 1 tsp, Sugar 1/2 tsp, Cornstarch 1 tbsp
 
Del Monte Creamy Mushroom Soup
Steps
1.
Wash the pork and marinate it for 10 minutes.
2.
Heat the wok and pan-fry the pork chops over medium-high heat until browned, set aside.
3.
Boil 1L water and add linguine into water for 10-12 minutes. Drain it and mixed with olive oil, set aside.
4.
Add creamy mushroom soup and cook with spinach. Pour whipped cream and cheese; stir it until the sauce thicken. Spread the sauce on top of pork chops and linguine. Ready to serve.