Balsamic & Burgundy Braised Pork Chops Our Balsamic & Burgundy Braised Pork Chops are easy to make and lip-smacking good. Braised in wine, fresh rosemary and balsamic vinegar with caramelized onions sauce, these juicy pork chops make an irresistible main course. 4 Servings 10 minutesPrep Time 30 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 2 tablespoons Bertolli® Extra Virgin Olive Oil Rich Taste 4 thick-cut bone-in pork chops (about 1inch) 10 ounces cremini mushrooms, sliced 2 teaspoons finely chopped fresh rosemary leaves 1 jar Bertolli® Traditional Marinara with Italian Herbs & Fresh Garlic Sauce 8 ounces orzo,, cooked as directed on package 1/2 cup Burgundy or other dry red wine Directions Step 1: Heat oven to 350°F. Season chops generously with salt and ground black pepper. Heat oil in large skillet on medium-high heat. Cook chops 2 min. on each side or until browned on both sides, working in batches if necessary. Remove from skillet. Step 2: Add mushrooms to skillet. Cook 5 min. or until softened and browned. Reduce heat to medium. Stir in wine, rosemary and sauce, scraping up browned bits from bottom of pan. Cook 3 min. Add chops and any accumulated juices to skillet. Cook 5 min. or until done (145°F). Serve chops and sauce over hot orzo. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
