Chops And Rice With Muscat Wine Recipe
Ingredients
| Pork chops | 4 | |
| Fat | 2 Tablespoon | |
| Onion | 1 Medium | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Long grain rice | 1 Cup (16 tbs) | |
| 1 c. cream of celery soup | ||
| White wine | 1/2 Cup (16 tbs) | |
| Rosemary | 1/4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
Directions
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.
Cover.
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.
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.
Cover.
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.
Chef
