Tomato & Onion Pork Chops with Cannellini Beans

My guess it that you have some cheap (free perhaps?) Prego in your pantry. You might also have an abundance of chicken breasts that can easily be substituted for the pork in this recipe.

Tomato & Onion Pork Chops with Cannellini Beans

1/4 cup olive oil

6 boneless pork chops, 1/2-inch thick each (about 1 1/2 pounds)-we’ve used chicken in this dish & LOVED it!

3 garlic cloves, minced

1 large onion, finely chopped (about 1 cup)

3 cups Prego Chunky Garden Tomato, Onion & Garlic Italian Sauce (or other Prego variety)

1 can (about 15 ounces) white kidney beans (cannellini) or navy beans, undrained

2 tablespoons chopped fresh basil leaves

  • Heat 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. Remove the pork from the saucepot.
  • Heat the remaining oil in the saucepot over medium heat. Add the garlic and onion and cook for 3 minutes or until the onion is tender.
  • Preheat the oven to 400°F. for the bread.
  • Return the pork to the saucepot. Stir the sauce in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the pork is cooked through. Stir in the beans and cook until the mixture is hot and bubbling.
  • Sprinkle the pork mixture with the basil. Serve with garlic bread.

Recipe and picture courtesy of Campbell’s Kitchen.



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