DAILY RECIPE: MAY 17TH:BONELESS PORK OSSO BUCCO

Boneless Pork Osso Bucco

2 boneless pork chops (about 1/2 inch thick)
2 Tbsp. Bertolli® Classico™ Olive Oil, divided
1 small onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
1/2 cup dry white wine
1 clove garlic, chopped
1 package Bertolli® Premium Champignon & Portobello Mushroom Pasta Sauce
1/2 tsp. grated lemon peel
1/2 tsp. finely chopped fresh parsley
Season chops, if desired, with salt and black pepper. Heat 1 tablespoon Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chops. Remove chops and set aside.

Heat remaining 1 tablespoon Olive Oil in same skillet over medium-high heat and cook onion, carrot and celery, stirring frequently, 20 minutes or until onion is caramelized. Stir in garlic and wine; bring to a boil and boil 1 minute. Stir in Sauce and bring just to a boil. Reduce heat to low and return chops to skillet. Simmer covered 5 minutes or until chops are done. Stir in lemon and parsley.

TIP: Serve with polenta or mashed potatoes and crusty bread to dip into the sauce.