Braised Pork Chops in Tomato Sauce

  • 4 bone-in pork chops or boneless, 1 inch thick
  • 1 tsp. chopped fresh thyme
  • 1 tsp. fresh rosemary leaves
  • 1 Tbsp. olive oil
  • 1/2 cup finely chopped shallots
  • 2 cloves garlic, chopped
  • 1 Tbsp. white wine vinegar
  • 1 jar RAGÚ® Tomato Garlic & Onion Sauce
  1. Season chops, if desired, with salt and pepper. Combine herbs in small bowl, then rub on chops. Heat olive oil in 12-inch skillet over medium-high heat and brown chops. Remove chops from skillet; set aside.
  2. Stir shallots and garlic into same skillet and cook over medium-high heat, stirring occasionally, 1 minute or until shallots are tender. Stir in vinegar, scraping up any browned bits from bottom of skillet. Stir in sauce and bring to a boil. Reduce heat to low. Return chops and juices to skillet and simmer covered, turning chops once, 8 minutes or until chops are done.