Braised Pork Chops and Penne Sorrento

* Servings: 6
* Cook Time: 45 minutes
* Prep Time: 15 minutes

Ingredients

* 1 jar (24 oz.) Classico Florentine Spinach and Cheese Pasta Sauce
* 8 oz. Penne pasta
* 2 tablespoon(s) Olive oil, divided
* 1 Medium onion, cut into thin strips, or about 3 cups
* 1 Small green bell pepper, cut into thing strips, or about 1-1/2 cups
* 1 Small red bell pepper, cut into thing strips, or about 1-1/2 cups
* 6 Boneless center-cut pork chops, cut 3/4-in. thick, about 5 oz. each
* 3 tablespoon(s) Flour
* 1/2 cup(s) Dry white wine*
* 1/2 teaspoon(s) Dried thyme leaves*

Directions

1. Cook pasta according to package instructions. Drain and keep warm.

2. Meanwhile, heat 1 Tbsp. of oil in a large skillet over medium high heat. Cook onion and peppers for 4 to 6 minutes, or until tender, stirring occasionally. Remove from skillet and set aside.

3. Season pork with salt and pepper if desired, and lightly coat with flour. Heat remaining 1 Tbsp. of oil in the same skillet over medium high heat. Brown pork for 2 to 3 minutes on each side. Stir in Pasta Sauce, wine and thyme, turning pork until well coated. Cover, reduce heat to medium low and simmer for 25 to 30 minutes, or until pork is tender and cooked through, turning halfway. Return the onions and peppers to the skillet and cook for 2 to 3 minutes, or until heated through. Serve hot with cooked pasta.

TIPS:
If desired, substitute 1/2 tsp. of dried thyme with 1/2 Tbsp. of chopped fresh thyme. If preferred, substitute white wine with chicken broth or water.

If desired, substitute Classico Florentine Spinach & Cheese Pasta Sauce with Classico Fire Roasted Tomato & Garlic Pasta Sauce.