Pork Chops And Burgundy Rice
|Ground pepper||To Taste|
|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.