Braised Pork Chops with Spaghetti Arrabiata

• 2 Tbsp. extra virgin olive oil
• 4 bone-in pork chops (1-1/2 lb./675 g), 1/2 inch thick
• 1/4 cup dry white wine
• 1 small each green and red pepper, cut into thin strips
• 1 onion, chopped
• 1/2 tsp. dried thyme leaves
• 2 cloves garlic, minced
• 1 jar (650 mL) Classico di Roma Arrabbiata Spicy Red Pepper Pasta Sauce
• 220 g spaghetti, uncooked

1. Heat oil in large skillet on medium-high heat.
2. Add chops; cook 2 to 3 min.
3. on each side or until evenly browned on both sides.
4. Remove chops from skillet, reserving drippings in skillet; cover chops to keep warm.
5. Add wine to reserved drippings; cook 2 min., stirring frequently to scrape browned bits from bottom of skillet.
6. Add peppers, onions and thyme; cook 3 to 4 min.
7. or until vegetables are crisp-tender, stirring frequently and adding garlic for the last minute.
8. Stir in pasta sauce.
9. Return chops to skillet; cover.
10. Simmer on medium-low heat 25 to 30 min.
11. or until chops are tender, stirring occasionally.
12. About 15 min.
13. before chops are done, cook spaghetti as directed on package, omitting salt.
14. Drain spaghetti.
15. Serve topped with chops and sauce.

extra virgin olive oil, pork chops, white wine, red pepper, onion, thyme, garlic, red pepper

Taken from www.kraftrecipes.com/recipes/braised-pork-chops-spaghetti-arrabiata-190154.aspx (may not work)