BRAISED PORK CHOPS AND PENNE SORRENTO

Braised Pork Chops and Penne Sorrento image

Want to knock their socks off with very little effort? Make Braised Pork Chops and Penne Sorrento. Its simplicity will be our little secret.

Provided by My Food and Family

Categories Recipes

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 Tbsp. olive oil, divided
1 onion, slivered
1 each small green and red bell pepper, cut into thin strips
3 Tbsp. flour
1/2 tsp. ground black pepper
6 center-cut boneless pork chops (1-1/2 lb.), 1/2 inch thick
1 jar (24 oz.) CLASSICO Florentine Spinach & Cheese Pasta Sauce
1/2 cup dry white wine
1/2 tsp. dried thyme leaves
3-1/2 cups penne pasta, uncooked

Steps:

Heat 1 Tbsp. oil in large skillet on medium-high heat. Add onions and bell peppers; cook 4 to 6 min. or until crisp-tender, stirring occasionally. Remove from skillet. Reserve for later use.
Combine flour and black pepper in shallow dish. Dip chops, 1 at a time, in flour mixture, turning to evenly coat both sides of each chop.
Mix pasta sauce, wine and thyme until blended. Heat remaining oil in same skillet on medium-high heat. Add chops; cook 2 to 3 min. on each side or until evenly browned on both sides. Pour pasta sauce mixture over chops; turn to evenly coat chops with sauce. Cover; simmer on medium-low heat 25 to 30 min. or until chops are done (145ºF), turning after 15 min.
Meanwhile, cook pasta as directed on package, omitting salt.
Transfer chops to platter, reserving sauce in skillet. Cover chops to keep warm; let stand 3 min. Meanwhile, stir cooked vegetables into sauce mixture in skillet; cook 2 to 3 min. or until heated through, stirring frequently.
Drain pasta. Serve with chops and sauce.

Nutrition Facts : Calories 480, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 33 g