Burgundy Pork Chops
|Pork chops||8 (1 In Thick)|
|Burgundy||1 Cup (16 tbs)|
|Lemon||1 , cut into wedges|
Sprinkle chops with salt, pepper and oregano.
Refrig- erate overnight.
Brown chops in hot shortening in heavy skillet.
Pour Burgundy over chops; cover.
Cook over medium heat until tender and Burgundy has evaporated, tu-ning occasionally.
Serve with lemon wedges.