Pork Chops Osso Buco

Ingredients

• 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

Directions

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.