Tomato & Onion Pork Chops with Cannellini Beans

Here's a great idea for dinner, but it also makes a great lunch the next
day! This Italian-inspired dish is a stunningly simple way to serve
pork. Fresh basil makes all the difference!

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® Chunky Garden Tomato, Onion & Garlic Italian Sauce
1 can (about 15 ounces) white kidney beans (cannellini) *or* navy beans,
undrained
1 package (10 ounces) Pepperidge Farm® Mozzarella Garlic Bread
2 tablespoons chopped fresh basil leaves

1. 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.

2. 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.

3. Preheat the oven to 400*°*F. for the bread.

4. 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.

5. Meanwhile, bake the bread according to the package directions.

6. Sprinkle the pork mixture with the basil. Cut the bread into 2-inch
diagonal slices. Serve the bread with the pork.

Makes: 6 servings.

Kitchen Clip
                              You could also serve the chops with a side dish of spaghetti or
linguine tossed with some of the sauce. Delicious!
Received on Wed Jun 16 17:01:30 2010