PORK CHOPS OSSO BUCCO INGREDIENTS:4 boneless pork chops, 1-1/2-inches thick (about 4 lbs.)2 Tbsp. Bertolli® Classico⢠Olive Oil1 medium onion, finely chopped 1 medium carrot, finely chopped 1 rib celery, finely chopped 1 jar Bertolli ® Vineyard Premium Collections Portobello Mushroom with Merlot Sauce1 cup beef broth1 tsp. grated lemon peel (optional) 1 tsp. finely chopped fresh parsley1 small clove garlic, finely chopped INSTRUCTIONS:Season chops, if desired, with salt and ground black pepper. In 5-quart saucepot or Dutch oven, heat 1 tablespoon Olive Oil and brown chops, in batches; remove chops and set aside.In same saucepot, heat remaining 1 tablespoon Olive Oil 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. Meanwhile, in small bowl, combine lemon peel, parsley and garlic; set aside.To serve, on platter, arrange chops. Top with sauce, then sprinkle with parsley mixture. Serve, if desired, with hot mashed potatoes or pasta.
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