STREAMING NOW: Taste in Translation

Pork Chops Toscana

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“Found this dish on the web. Simple and different from the way I normally make pork chops.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons vegetable oil
  • 4 pork chops, about 1 inch thick
  • 1 (10 ounce) package sliced mushrooms
  • 1 (6 1/2 ounce) jar marinated artichoke hearts, undrained
  • 14 cup kalamata olives or 14 cup oil-cured olives, pitted and sliced
  • 1 (26 ounce) jar tomato and basil pasta sauce (or your favorite)

Directions

  1. In large skillet, heat oil over medium-high heat and brown chops. Remove chops and set aside.
  2. In same skillet, cook mushrooms, artichoke hearts and olives over medium heat, stirring frequently, 2 minutes.
  3. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low, then return chops to skillet.
  4. Simmer covered 10 minutes or until chops are done.

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