Pork Chops Sorrento Recipes

Steps:

• Heat 1 Tbsp. oil in large skillet on medium-high heat. Add onions and bell peppers; cook 4 to 6 min. or until crisp-tender, stirring occasionally. Remove from skillet. Reserve for later use.
• Combine flour and black pepper in shallow dish. Dip chops, 1 at a time, in flour mixture, turning to evenly coat both sides of each chop.
• Mix pasta sauce, wine and thyme until blended. Heat remaining oil in same skillet on medium-high heat. Add chops; cook 2 to 3 min. on each side or until evenly browned on both sides. Pour pasta sauce mixture over chops; turn to evenly coat chops with sauce. Cover; simmer on medium-low heat 25 to 30 min. or until chops are done (145ºF), turning after 15 min.
• Meanwhile, cook pasta as directed on package, omitting salt.
• Transfer chops to platter, reserving sauce in skillet. Cover chops to keep warm; let stand 3 min. Meanwhile, stir cooked vegetables into sauce mixture in skillet; cook 2 to 3 min. or until heated through, stirring frequently.
• Drain pasta. Serve with chops and sauce.

Steps:

• Trim several pieces of fat from edge of port chops, In 12-inch skillet over med-high head heat fat until lightly browned; using spoon, press and rub fat over bottom of skillet to grease it well; discard fat. Add chops to skillet and cook until browned on both sides. Add tomato sauce, green pepper and oregano. Reduce heat to low; cover and simmer 30 minutes or until meat is fork tender. Last 5 minutes, top each chop with cheese slice.