Braised Pork Chops and Penne Sorrento

• 2 Tbsp. extra virgin olive oil
• 6 centre-cut boneless pork chops (1-3/4 lb./790 g), 3/4 inch thick
• 1/4 cup dry white wine
• 1 small each green and red pepper, cut into thin strips
• 1 onion, cut into thin slices
• 1/2 tsp. dried thyme leaves
• 1 jar (650 mL) Classico di Firenze Florentine Spinach & Cheese Pasta Sauce
• 4-1/2 cups penne pasta, 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. Transfer to plate.
5. Add wine to skillet; 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.
8. Add pasta sauce; mix well.
9. Return chops to skillet; spoon sauce over chops.
10. Cover; simmer on medium-low heat 25 to 30 min.
11. or until chops are done (160 degrees F).
12. About 15 min.
13. before chops are done, cook pasta as directed on package, omitting salt.
14. Drain pasta; serve with chops and sauce.

extra virgin olive oil, centre, white wine, red pepper, onion, thyme, pasta sauce, penne pasta

Taken from www.kraftrecipes.com/recipes/braised-pork-chops-penne-sorrento-190156.aspx (may not work)