Prego Tomato & Onion Pork Chops with Cannellini Beans

Ready in less than an hour, this mouthwatering dish tastes like you've
been cooking all day!

Prego Tomato & Onion Pork Chops with Cannellini Beans
from Campbell's Kitchen

Prep Time: 10 min. Cook Time: 45 min.

1/4 cup olive oil
6 boneless pork chops, 1/2-inch thick each
3 garlic cloves, minced
1 large onion, finely chopped (about 1 cup)
3 cups Prego(R) Chunky Garden Tomato, Onion & Garlic Italian Sauce
1 can (about 15 ounces) white kidney beans (cannellini) or navy beans,
undrained
1 pkg. (10 ounces) Pepperidge Farm(R) Mozzarella Garlic Bread
2 tbsp. chopped fresh basil leaves

Directions:
Heat 3 tablespoons oil in a 6-quart saucepot over medium-high heat. Add
the pork and cook until it's well browned on both sides. Remove the
pork from the saucepot.
Heat the remaining oil in the saucepot over medium heat. Add the garlic
and onion and cook for 3 minutes or until the onion is tender.
Preheat the oven to 400 ° F. for the bread.
Return the pork to the saucepot. Stir the sauce in the saucepot and heat
to a boil. Reduce the heat to low. Cover and cook for 20 minutes or
until the pork is cooked through. Stir in the beans and cook until the
mixture is hot and bubbling.
Meanwhile, bake the bread according to the package directions.
Sprinkle the pork mixture with the basil. Cut the bread into 2-inch
diagonal slices. Serve the bread with the pork. Serves 6.

Kitchen Clip:
Pair this dish with sautéed spinach with garlic and olive oil. For
dessert serve vanilla ice cream sundaes.
Received on Wed Jan 14 19:09:43 2009