1. In 12-inch skillet, heat olive oil over medium-high heat and brown chops. Remove chops and set aside.
2. In same skillet, cook zucchini, red bell pepper, onion and garlic, stirring occasionally, 4 minutes. Stir in wine and Ragú Pasta Sauce.
3. Return chops to skillet, turning to coat with sauce. Simmer covered 15 minutes or until chops are tender and barely pink in the center. Serve, if desired, over hot cooked couscous or rice.
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