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Skillet-Braised Stuffed Pork Chops
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Prep Time 15 MINUTES
Cook Time 15 MINUTES
Servings
Prep Time 15 MINUTES
Cook Time 15 MINUTES
Servings
Votes: 0
Rating: 0
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Instructions
  1. Use paring knife to cut a small horizontal slit in center of each pork chop to create a pocket. Combine spinach, tomatoes and ½ cup cheese in medium bowl. Fill eah chop with ¼ cup spinach mixture. Season both sides with salt and pepper.
  2. Heat oil in large skillet on medium-high heat until simmering. Add chops; cook 7-8 minutes or until browned on both sides, turning halfway. Transfer to clean plate. Add onions to skillet; cook 2-3 minutes or until crisp-tender. Add vinegar; cook until most liquid is evaporated. Stir in sauce.
  3. Return pork and any juices to skillet; cover. Cook on medium heat for 5-7 minutes or until done (145ºF). Sprinkle with remaining cheese and parsley before serving.
Recipe Notes

Tip:

Substitute your family’s favorite RAGÚ Simply™ Pasta Sauce

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Meatless Cheeseburgers with Tangy Tomato Jam
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Prep Time 17 minutes
Cook Time 18 minutes
Servings
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Instructions
  1. Heat grill to medium-high.
  2. Heat oil and butter in large nonstick skillet on medium-high heat. Add onions, salt and pepper; cook for 10 min., or until softened. Add vinegar; cook 2-3 min. or until onions begin to caramelize, and liquid is mostly evaporated. Reduce heat to medium; stir in 2 cups sauce. Remove from heat; cool.
  3. Meanwhile, grill burger patties 3-4 min. on each side or until cooked through (165°F). Brush both sides of patties with remaining sauce and top with cheese during last 2 min. of cooking. Fill buns with burgers, Tangy Tomato Jam and arugula.
Recipe Notes

Tips:

Leftover Tangy Tomato Jam makes a great sandwich spread or crostini topper.

Look for refrigerated plant-based burger patties in the fresh meat section of the supermarket.

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Tuscany Pork Chops
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Filter Meat Dishes
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Filter Meat Dishes
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Votes: 0
Rating: 0
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Instructions
  1. Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chops; remove and set aside.
  2. Add onions to same skillet and cook, stirring occasionally, 3 minutes. Add garlic and cook 30 seconds. Stir in vinegar, scraping up any brown bits from bottom of skillet. Add sauce and broth. Bring to a boil over high heat.
  3. Reduce heat to low, then return chops to skillet. Simmer covered, stirring sauce occasionally, 15 minutes or until chops are done.
  4. Sprinkle with olives and garnish, if desired, with chopped fresh parsley.
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