Pork Chops Osso Bucco

Recipe from Bertolli Pasta Sauce

Recipe Time

Cook Time:
Prep Time:


Ingredients

  • 4 boneless pork chops, 1-1/2-inches thick (about 4 lbs.)
  • 2 tablespoons Bertolli® Classico™ Olive Oil
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 rib celery, finely chopped
  • 1 jar Bertolli® Vineyard Premium Collections Portobello Mushroom with Merlot Sauce
  • 1 cup beef broth
  • 1 teaspoon grated lemon peel (optional)
  • 1 teaspoon finely chopped fresh parsley
  • 1 small clove garlic, finely chopped

Preparation

  1. Season chops, if desired, with salt and ground black pepper. Heat 1 tablespoon Olive Oil in 5-quart saucepot or Dutch oven and brown chops, in batches; remove chops and set aside.

    Heat remaining 1 tablespoon Olive Oil in same saucepot over medium-high heat and cook onion, carrot and celery, stirring occasionally, 4 minutes or until tender. Stir in Sauce and broth. Bring to a boil over high heat. Reduce heat to low, then return chops to saucepot. Simmer covered, turning occasionally, 2 hours or until chops are tender.

    Meanwhile, combine lemon peel, parsley and garlic in small bowl; set aside.

    To serve, arrange chops on platter. Top with sauce, then sprinkle with parsley mixture. Serve, if desired, with hot mashed potatoes or pasta.

    Nutrition Information per serving:
    Calories 870, Calories From Fat 340, Saturated Fat 11g, Trans Fat 0g, Total Fat 38g, Cholesterol 250mg, Sodium 1030mg, Total Carbohydrate 22g, Sugars 19g, Dietary Fiber 3g, Protein 105g, Vitamin A 50%, Vitamin C 25%, Calcium 15%, Iron 35%
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