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
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.
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.
Combine lemon peel, parsley and garlic in small bowl; set aside.
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.