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Chops And Rice With Muscat Wine

American.Kitchen's picture
  Pork chops 4
  Fat 2 Tablespoon
  Onion 1 Medium
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Long grain rice 1 Cup (16 tbs)
  Cream of celery soup 1 Cup (16 tbs)
  White wine 1⁄2 Cup (8 tbs)
  Rosemary 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon

Cook pork chops until brown on both sides in fat in skillet.
Remove chops.
Add onion and green pepper; cook until tender.
Add rice; cook until brown.
Add 1/2 cup boiling water; cook for 5 minutes.
Combine soup, 1 cup cold water, wine, rosemary, salt and pepper; stir into rice mixture.
Turn into greased 2-quart casserole.
Place chops on top.
Bake at 350 degrees for 30 minutes.
Uncover; turn chops.
Add small amount of hot water, if dry.
Bake, uncovered, until rice has absorbed liquid and chops are tender.

Recipe Summary

Difficulty Level: 
Main Dish
Rice, Pork

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Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2114 Calories from Fat 736

% Daily Value*

Total Fat 82 g126.1%

Saturated Fat 24.1 g120.7%

Trans Fat 0.4 g

Cholesterol 338.2 mg112.7%

Sodium 4241.9 mg176.7%

Total Carbohydrates 198 g65.9%

Dietary Fiber 11.5 g46.1%

Sugars 13.1 g

Protein 114 g227.2%

Vitamin A 18.4% Vitamin C 71.1%

Calcium 21.8% Iron 29.5%

*Based on a 2000 Calorie diet

Chops And Rice With Muscat Wine Recipe