Pork Chops Osso Bucco

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

1. 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.
2. Heat remaining 1 tablespoon Olive Oil in same saucepot over medium-high heat and cook onion, carrot and celery, stirring occasionally, 4 minutes or until tender. Stir in Sauce and broth. Bring to a boil over high heat. Reduce heat to low, then return chops to saucepot. Simmer covered, turning occasionally, 2 hours or until chops are tender.
3. Meanwhile, combine lemon peel, parsley and garlic in small bowl; set aside.
4. To serve, arrange chops on platter. Top with sauce, then sprinkle with parsley mixture. Serve, if desired, with hot mashed potatoes or pasta.
5. Calories 870, Calories From Fat 340, Saturated Fat 11g, Trans Fat 0g, Total Fat 38g, Cholesterol 250mg, Sodium 1030mg, Total Carbohydrate 22g, Sugars 19g, Dietary Fiber 3g, Protein 105g, Vitamin A 50%, Vitamin C 25%, Calcium 15%, Iron 35%

pork chops, onion, carrot, celery, mushroom, beef broth, lemon peel, parsley, clove garlic

Taken from www.myrecipes.com/recipe/pork-chops-osso-bucco (may not work)