Gallery

Recipe Summary

prep:
10 mins
cook:
2 hrs 15 mins
total:
2 hrs 25 mins
Yield:
4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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%

    Advertisement
Advertisement
Advertisement