Balsamic & Burgundy Braised Pork Chops

Name: Balsamic & Burgundy Braised Pork Chops
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tablespoons Bertolli® Extra Virgin Olive Oil Rich Taste; 4 thick-cut bone-in pork chops (about 1inch); 10 ounces cremini mushrooms, sliced; 2 teaspoons finely chopped fresh rosemary leaves; 1 jar Bertolli® Traditional Marinara with Italian Herbs & Fresh Garlic Sauce; 8 ounces orzo, (cooked as directed on package); 1/2 cup Burgundy or other dry red wine

Our Balsamic & Burgundy Braised Pork Chops are easy to make and lip-smacking good. Braised in wine, fresh rosemary and balsamic vinegar with caramelized onions sauce, these juicy pork chops make an irresistible main course.

Servings

minutes
Prep Time

minutes
Cook Time

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Ingredients
- 2 tablespoons Bertolli^® Extra Virgin Olive Oil Rich Taste
- 4 thick-cut bone-in pork chops (about 1inch)
- 10 ounces cremini mushrooms, sliced
- 2 teaspoons finely chopped fresh rosemary leaves
- 1 jar Bertolli^® Traditional Marinara with Italian Herbs & Fresh Garlic Sauce
- 8 ounces orzo,, cooked as directed on package
- 1/2 cup Burgundy or other dry red wine
Directions
- Step 1: Heat oven to 350°F. Season chops generously with salt and ground black pepper. Heat oil in large skillet on medium-high heat. Cook chops 2 min. on each side or until browned on both sides, working in batches if necessary. Remove from skillet.
- Step 2: Add mushrooms to skillet. Cook 5 min. or until softened and browned. Reduce heat to medium. Stir in wine, rosemary and sauce, scraping up browned bits from bottom of pan. Cook 3 min. Add chops and any accumulated juices to skillet. Cook 5 min. or until done (145°F). Serve chops and sauce over hot orzo.

Balsamic & Burgundy Braised Pork Chops

Ingredients

Directions

Ingredients

Directions

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