Tuscany Pork Chops

Name: Tuscany Pork Chops
Ingredients: 1 tablespoon olive oil; 4 boneless pork chops 3/4 inch thick; 1 sweet onion large, thinly sliced; 1 clove garlic; 1/4 cup balsamic vinegar; 1 jar garlic RAGU(R) Tomato, & Onion Sauce; 1/2 cup chicken broth; 1/4 cup oil cured olives chopped

8 ingredients

4 steps

Ingredients

1 tablespoon olive oil
4 boneless pork chops 3/4 inch thick
1 sweet onion large, thinly sliced
1 clove garlic
1/4 cup balsamic vinegar
1 jar garlic RAGU(R) Tomato, & Onion Sauce
1/2 cup chicken broth
1/4 cup oil cured olives chopped

Directions

1

unchecked 1. Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chops; remove and set aside.
2

unchecked 2. Add onions to same skillet and cook, stirring occasionally, 3 minutes. Add garlic and cook 30 seconds. Stir in vinegar, scraping up any brown bits from bottom of skillet. Add sauce and broth. Bring to a boil over high heat.
3

unchecked 3. Reduce heat to low, then return chops to skillet. Simmer covered, stirring sauce occasionally, 15 minutes or until chops are done.
4

unchecked 4. Sprinkle with olives and garnish, if desired, with chopped fresh parsley.