Chops And Rice With Muscat Wine
|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)|
Cook pork chops until brown on both sides in fat in skillet.
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.