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This dish makes a great serving of deliciously browned chops that tandems well with garlic bread slices.
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INGREDIENTS
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 and Garlic Italian Sauce
1 can (about 15 ounces) white kidney beans (cannellini) or navy beans, undrained
1 pkg. (10 ounces) Pepperidge Farm® Mozzarella Garlic Bread
2 tbsp. chopped fresh basil leaves
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DIRECTIONS
- Put 3 tablespoons of oil in a 6-qt sauce pot. Heat over medium-high heat and cook pork to an even browness. Transfer onto a plate when done.
- Continue heating the oil remaining in the sauce pot, adjusting heat to medium settings. Saute garlic and onion, cooking for about 3 minutes.
- Put the pork back into the sauce pot and bring mixture to a boil. Adjust heat to low and cover, simmering for 20 minutes. Mix in the beans and cook until bubbling.
- For the bread, prepare oven to 400 degrees F settings. Bake bread as instructed in the packaging or label. Slice bread diagonally about 2-inch thick.
- When serving pork mixture, sprinkle with basil with the bread slices on the side.
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Recipe Comments |
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| Von Woodford: I need some advice for my blog….I like your layout. Can you help me? 4 1 3
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hanna M: Looks really yummy, gonna try this out
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