1 jar (24 oz.) Classico® Riserva Roasted Garlic Sauce
Cook rice according to package directions.
Meanwhile, preaheat oven to 375°F.
Spray a 9x9” baking dish with cooking spray. Line tray with sliced peppers and top with pork chops. Pour Classico® Riserva Roasted Garlic Sauce on top of pork chops and cover dish with foil.
Bake for 35-40 minutes or until fully cooked.
Serve with cooked rice and enjoy!
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Rating based on 3 reviews:
100% of customers would recommend this product
Slow cooker conversion:
by Deborah D'Amico
This recipe works well in a slow cooker too for your choice of tenderness. If you want the chops 'regular' texture 3-4 hours on high setting works and for 'fall off the bone' texture 5-6 hours (up to 8 is OK too if it's a work day) on high setting. Here is how we do it including optional additional ingredients:
1)Slice or dice the bell peppers and for optional onion and garlic, chop 1 whole onion that once chopped equals no more than 1 cup of onion. For the garlic, you can use 1-4 cloves and chop or mince.
2) Distribute the prepared bell pepper, onion and garlic on the bottom of a slow cooker.
3) (Optional to lightly season the chops with salt & pepper or seasoning salt) Sear the pork chops (pour about a quarter cup of olive oil in a pan, bring the stove burner to a medium high heat and once it just begins to bubble, bring it down to medium (#5 or between #4 & 5 on an electric stove is what I do) ) place the chops in the pan allowing them to cook to a light golden brown between 3-5 minutes per side (examine the level of browning by lifting each chop about every 3 minutes as you brown each side)
4) Pour half the jar of Classico sauce into the slow cooker and with a spatula, spread it over the bottom of the slow cooker followed by placing the chops in the slow cooker on top of the sauce, bell peppers, onion & garlic.
5) Add a splash to no more than a half cup of your choice of red or white wine followed by the other half of the jar of Classico tomato sauce and if you're in the mood for adding herbs, a teaspoon to tablespoon each of dried Oregano, Basil and Parsley is OK too. If you have fresh herbs, add about 1/4 cup each of them finely minced.
Prepare your choice of rice separately and add at the end to ensure the texture desired (rice can sometimes get too soft if thrown into a slow cooker and allowed to cook beyond 5 hours)
PS:Since successful slow cooker recipes work based on moisture content, if you have no either or both bell pepper or onions make sure to add a half cup of fluid(either water or wine) if you are using the 6-8 hour cook times!
YES I WOULD RECOMMEND THIS ITEM
really good dish.
by Gloria Persing
I always brown my chops a bit before putting them in the baking dish. I also add the Classico to the drippings in the frying pan and then I pour the sauce over the chops. A bit of grated cheese is really good when sprinkled over top before baking also.
YES I WOULD RECOMMEND THIS ITEM
Pricy but good!
by Rick Erickson
This was good. I added onions to the peppers in the dish. Check your chops before serving, mine took a bit longer to cook. Sauce was good but pricy, $4.99/jar. May be just as good with another quality-lesser priced sauce.