Pork Chops Osso Bucco

Pork Chops Osso Bucco
Photo by www.myrecipes.com


  • 2 tablespoons Bertolli Classico™ Olive Oil
  • 1 jar Bertolli Vineyard Premium Collections Portobello Mushroom with Merlot Sauce
  • 1 small clove garlic, finely chopped
  • 1 teaspoon finely chopped fresh parsley
  • 1 cup beef broth
  • 1 medium carrot, finely chopped
  • 1 rib celery, finely chopped
  • + 3 more ingredients
    • 1 teaspoon grated lemon peel (optional)
    • 4 boneless pork chops, 1-1/2-inches thick (about 4 lbs.)
    • 1 medium onion, finely chopped

Season chops, if desired, with salt and ground black pepper. Heat 1 tablespoon Olive Oil in 5-quart saucepot or Dutch oven and brown chops, in batches; remove chops and set aside. Heat remaining 1 tablespoon Olive Oil in same saucepot over medium-high heat and cook onion, carrot and celery, stir...

View full recipe at My Recipes


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