Mediterranean Pork With Fresh Tomato Sauce



  • 1 tablespoon Bertolli Classico Olive Oil
  • 6 pork
  • 1 onion (large, sliced)
  • 2 cloves garlic (finely chopped)
  • 1/4 cup dry white wine
  • 1 jar Bertolli Tomato & Basil Sauce
  • 1/2 cup pitted ripe olives
  • 1 pinch ground cinnamon (optional)
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    1. Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chops; remove and set aside.
    2. Cook onion and garlic in same skillet over medium heat, stirring occasionally, until onion is tender. Add wine and bring to a boil over high heat, scraping brown bits from bottom of skillet. Stir in Sauce, olives and cinnamon. Simmer uncovered, stirring occasionally, 10 minutes. Return chops to skillet and simmer 5 minutes or until chops are done. Serve, if desired, over hot cooked rice and garnish with fresh rosemary and additional olives.
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