Pork Chops Osso Buco Recipe serves: 4
Prep Time 10 Minutes
Cook Time 135 Minutes

Nutritional Information

Amount Per Serving
Calories 870
Calories From Fat 340
% Daliy Value*
Total Fat 38 Grams
Saturated Fat 11 Grams
Trans Fat 0 Grams
Cholesterol 250 Milligrams
Sodium 1030 Milligrams
Total Carbohydrate 22 Grams
Dietary Fiber 3 Grams
Sugars 19 Grams
Protein 105 Grams
Vitamin A 50 Percent
Vitamin C 25 Percent
Calcium 15 Percent
Iron 35 Percent

Pork Chops Osso Buco


  • 4 boneless pork chops, 1-1/2-inches thick (about 2 lbs.)
  • 2 Tbsp. Bertolli® Classico™ Olive Oil, divided
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 rib celery, finely chopped
  • 1 jar Bertolli® Vineyard Premium Collections Portobello Mushroom with Merlot Sauce
  • 1 cup beef broth
  • 1 tsp. grated lemon peel (optional)
  • 1 tsp. finely chopped fresh parsley
  • 1 small clove garlic, finely chopped


  1. Season chops, if desired, with salt and ground black pepper. Heat 1 tablespoon Olive Oil in 5-quart saucepot or Dutch oven and brown chops, in batches; remove chops and set aside.
  2. Heat remaining 1 tablespoon Olive Oil in same saucepot over medium-high heat and cook onion, carrot and celery, stirring occasionally, 4 minutes or until tender. Stir in Sauce and broth. Bring to a boil over high heat. Reduce heat to low, then return chops to saucepot. Simmer covered, turning occasionally, 2 hours or until chops are tender.
  3. Combine lemon peel, parsley and garlic in small bowl; set aside.
  4. Arrange chops on platter. Top with sauce, then sprinkle with parsley mixture. Serve, if desired, with hot mashed potatoes or pasta.
  • Cost per recipe*: $10.51.

    Cost per serving*: $2.63.

    *Based on average retail prices at national supermarkets.

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