Here's a great dish that tastes like it was made in a Tuscan country kitchen - it features tender pork chops with white beans and tomato sauce served with slices of mozzarella-garlic bread.
cup olive oil
pound boneless pork chops, 1/2-inch thick each (about 6 pork chops)
garlic cloves, minced
large onion, finely chopped (about 1 cup)
cup Prego® Chunky Garden Tomato, Onion & Garlic Italian Sauce
can (about 15 ounces) white cannellini beans or navy beans, undrained
package (10 ounces) Pepperidge FarmÂ® Mozzarella and Garlic Bread
tablespoon chopped fresh basil leaves
HeatÂ 3 tablespoons of the oil in a 6-quart saucepot over medium-high heat. Add the pork and cook until it's well browned on both sides.Â Remove the pork from the saucepot.
Heat the remaining oil in the saucepot over medium heat.Â Add the garlic and onion and cookÂ for 3 minutes or until the onion is tender.
Preheat the oven to 400Â°F. for the bread.
Return the pork to the saucepot. Stir the sauce in the saucepot and heatÂ to a boil.Â Reduce the heat to low.Â Cover and cookÂ for 20 minutes or until the pork is cooked through.Â Stir in the beans and cook until the mixture is hot and bubbling.
Meanwhile, bake the bread according to the package directions.
Sprinkle the pork mixture with the basil.Â Cut the bread into 2-inch diagonal slices.Â Serve the bread with the pork.