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Italian Glazed Pork Chops

1 tablespoon of olive oil
8 bone in pork chops
1 medium zucchini, thinly sliced
1 medium red bell pepper, chopped
1 medium onion, thinly sliced
3 cloves garlic, finely chopped
1/4 cup of dry red wine or beef broth
one 1 pound 10 ounce jar of Chunky Gardenstyle Pasta Sauce 

In a 12 inch skillet, heat oil over medium high heat and brown the chops. Remove the chops and set aside. In the same skillet, cook the zucchini, red bell pepper, onion and garlic, stirring occasionally, 4 minutes. Stir in wine and pasta sauce. Return the chops to skillet, turning to coat with sauce. Simmer covered for 15 minutes or until the chops are tender and barely pink in the center. Serve, if desired, over rice.
 

 

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