Pork Chops Toscana

Ingredients

• 2 Tbsp. Bertolli® Classico™ Olive Oil
• 4 bone-in pork chops, about 1 inch thick
• 1 package (10 oz.) sliced mushrooms
• 1 jar (6.5 oz.) marinated artichoke hearts, undrained
• 1/4 cup pitted and sliced kalamata or oil-cured olives
• 1 jar (26 oz) Bertolli® Tomato & Basil Sauce

Directions

1. Heat Olive Oil in 12-inch skillet over medium-high heat and brown chops. Remove chops and set aside.
2. Cook mushrooms, artichoke hearts and olives in same skillet over medium heat, stirring frequently, 2 minutes. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low, then return chops to skillet. Simmer covered 10 minutes or until chops are done. Serve, if desired, with hot cooked pasta.