Braised Pork Chops and Penne Sorrento

60 6 servings, 1/6 recipe each
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6 servings, 1/6 recipe each

This recipe is inspired by the region of Toscana in Italy.

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Make It

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  • Heat oil in large skillet on medium-high heat. Add chops; cook 2 to 3 min. on each side or until evenly browned on both sides. Transfer to plate.
  • Add wine to skillet; cook 2 min., stirring frequently to scrape browned bits from bottom of skillet. Add peppers, onions and thyme; cook 3 to 4 min. or until vegetables are crisp-tender, stirring frequently. Add pasta sauce; mix well.
  • Return chops to skillet; spoon sauce over chops. Cover; simmer on medium-low heat 25 to 30 min. or until chops are done (160ºF). About 15 min. before chops are done, cook pasta as directed on package, omitting salt.
  • Drain pasta; serve with chops and sauce.


Substitute 25%-less-sodium chicken broth for the wine.


Prepare using Classico di Siena Fire Roasted Tomato & Garlic Pasta Sauce.


  • 6 servings, 1/6 recipe each

Nutritional Information

Serving Size 6 servings, 1/6 recipe each
Calories 490
% Daily Value
Total fat 13g
Saturated fat 3g
Cholesterol 75mg
Sodium 470mg
Carbohydrate 51g
Dietary fibre 4g
Sugars 7g
Protein 38g
Vitamin A 15 %DV
Vitamin C 60 %DV
Calcium 6 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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