1 large red bell pepper, diced
1 medium onion, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil
8 boneless pork chops, trimmed
1 30-ounce jar Ragú Chunky Gardenstyle Pasta Sauce
1/2 teaspoon dried basil
Servings: 8
1. In a large skillet, sauté red pepper, onion and garlic in olive oil; remove and set aside.
2. Thoroughly brown pork chops on both sides; drain fat. Return peppers to skillet; add sauce and basil. Cover and simmer 45 minutes or until thoroughly cooked.
Servings: 8
1 medium onion, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil
8 boneless pork chops, trimmed
1 30-ounce jar Ragú Chunky Gardenstyle Pasta Sauce
1/2 teaspoon dried basil
Servings: 8
1. In a large skillet, sauté red pepper, onion and garlic in olive oil; remove and set aside.
2. Thoroughly brown pork chops on both sides; drain fat. Return peppers to skillet; add sauce and basil. Cover and simmer 45 minutes or until thoroughly cooked.
Servings: 8
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