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Pork Chops And Burgundy Rice

Fondue.Chef's picture
  Pork chops 4
  Salt 1 Teaspoon
  Ground pepper To Taste
  Butter 2 Tablespoon
  Poultry seasoning 1⁄2 Teaspoon
  Bermuda onion slices 4
  Green pepper rings 4 (1/4 Inch Thick)
  Rice 1⁄2 Cup (8 tbs)
  Canned tomato sauce 16 Ounce (2 Can)
  Burgundy wine 3⁄4 Cup (12 tbs)

Sprinkle pork chops with salt and pepper and brown on both sides in butter.
Transfer to a buttered shallow casserole.
Sprinkle with poultry seasoning and place a slice of onion and a ring of green pepper on each chop.
Sprinkle rice around chops.
In the skillet, mix tomato sauce with wine and bring to a boil.
Scrape brown crust from skillet.
Pour over pork chops and rice.
Cover and bake in a 350° F.oven for 1 1/2 to 2 hours.

Recipe Summary

Main Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1613 Calories from Fat 597

% Daily Value*

Total Fat 67 g103%

Saturated Fat 29.4 g146.9%

Trans Fat 0.4 g

Cholesterol 377.2 mg125.7%

Sodium 4575 mg190.6%

Total Carbohydrates 113 g37.6%

Dietary Fiber 9.4 g37.6%

Sugars 21.2 g

Protein 108 g215.3%

Vitamin A 57.7% Vitamin C 84.2%

Calcium 21.7% Iron 53%

*Based on a 2000 Calorie diet

Pork Chops And Burgundy Rice Recipe