Tomato & Onion Pork Chops with Cannellini Beans

These savory pork chops add a sophisticated spin to a Tuesday night
supper. In about an hour you can sit down to a dinner that tastes like
it took most of the day to make!

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
                              Wait to chop the basil leaves until just before serving the
pork. Cut basil bruises and turns black as it stands.
Received on Tue Mar 15 14:28:23 2011