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Chef with red wine glass


Serves 6

4 boneless pork chops, thinly sliced
1 teaspoon olive oil
8 ounces fettucine or medium egg noodles
1/4 cup butter
1/4 cup flour
2 tablespoons minced fresh basil
1 teaspoon lemon pepper
4 cups milk
1 cup grated Parmesan or Romano cheese, divided 

Cooking Directions
Heat oven to 350 degrees F.

In a large nonstick skillet stir-fry pork strips in oil until browned, about 4 minutes. Set aside.

Cook fettucine according to package directions; drain well; set aside.

In a large saucepan melt butter, stir in flour, basil and lemon pepper.

Add the milk; cook and stir until thickened and bubbly.

Remove from heat and stir in pork, vegetables and 1/2 cup cheese, turn mixture into 5-quart casserole.

Sprinkle with remaining cheese; bake uncovered for 30 minutes.

Tip: Make casserole a day or two in advance; increase baking time to 45 minutes.

Serving Suggestions
Rich with flavor and bright with colors, this casserole will be an instant favorite. Make ahead for weeknight dinner, keep refrigerated and just pop into the oven, increasing baking time slightly. Serve with a green salad and hot bread.

Nutrition Facts
Calories 480 calories; Protein 31 grams; Fat 22 grams; Sodium 470 milligrams; Cholesterol 100 milligrams; Saturated Fat 11 grams; Carbohydrates 39 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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