Tomato & Onion Pork Chops with Cannellini Beans

Here's a classic Tuscan dish made with tomatoes, white beans and pork.
Served with crusty garlic bread, this easy-to-make Italian standard will
satisfy the whole family.

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 (about 1 1/2 pounds)
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 of the 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 degrees 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:
Don't chop the basil until just before serving. Otherwise, it may turn
black around the edges.
Received on Fri Oct 16 16:37:55 2009