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Pork Chops And Burgundy Rice

Fondue.Chef's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pork

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